Roasted Rosemary Almonds
Author: Eileen Beran
Recipe type: Appetizer
Serves: 24
- 1 pound almonds, skin-on (about 3 cups)
- 3 tablespoons fresh rosemary, finely chopped, or 4 tablespoons dried, crushed
- 3 tablespoons olive oil
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- Preheat oven to 350°F.
- Spread the almonds on a large rimmed baking sheet. Drizzle on oil and sprinkle on rosemary, cayenne pepper, and salt. Stir so all almonds are coated.
- Roast for 10 to 15 minutes or until browned. Serve warm.
Serving size: 2 tablespoons. Calories: 125; Fat: 11g; Saturated fat: 1g; Unsaturated fat: 0; Carbohydrates: 4g; Sugar: 1g; Fiber: 2g; Protein: 4g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/12/20/rosemary-roasted-almonds/
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