Roasted Almonds

Prep: 10 minutes; Cook: 18 minutes; other: 30 minutes

Grown in southern Italy, almonds are used in a variety of recipes, from desserts to savory dishes. When salted and roasted, they are served as a snack, often with a glass of wine.

Yield: 12 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 20g
  • Saturated fat: 2.5g
  • Protein: 7.4g
  • Carbohydrate: 7.4g
  • Fiber: 4.4g
  • Cholesterol: 5mg
  • Iron: 0.1mg
  • Sodium: 159mg
  • Calcium: 7mg

Ingredients

  • 3 cups whole almonds
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground red pepper

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine all ingredients in a large bowl; stir well. Spread nuts on a jelly-roll pan. Bake at 350° for 18 to 20 minutes or until toasted, stirring twice. Cool completely in pan on a wire rack. Store in an airtight container.
  3. Hunger Smashing Almonds: Almonds contain more disease-fighting vitamin E than any other nut, and more than 90% of the fat is unsaturated, which is the heart-healthy kind. In addition, a handful of nuts can really satisfy your hunger, and the high fat content keeps you fuller longer, resulting in less eating overall. Roasting almonds, as in this recipe, helps release flavor compounds that make for a richer, more nutty taste.
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