ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary Roasted Almonds

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 2 cups (serving size: about 2 tablespoons)
Fresh rosemary gives wonderful fragrance and flavor to this roasted almond recipe, and chili powder provides just the right amount of spiciness. Serve to party guests or as an everyday snack.

Ingredients

  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chile powder
  • 3/4 teaspoon kosher salt
  • Dash of ground red pepper
  • 1 (10-ounce) bag whole almonds (about 2 cups)

Nutrition Information

  • calories 111
  • fat 9.9 g
  • satfat 0.8 g
  • monofat 6.3 g
  • polyfat 2.3 g
  • protein 3.8 g
  • carbohydrate 3.6 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 94 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.