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.
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)
How to Make It
Preheat oven to 325°.
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.
These are my absolute favorite snack! There are a couple of things that I do a little differently which I have found to work better. I use dried rosemary instead of fresh, it seems to stand up to the roasting better and has more flavor in the end. Also, before adding all of the ingredients to the almonds, I add one frothed egg white to the almonds to create the "glue" to help everything stick to them. This step makes all the difference!! Because of this, they need to be roasted for an additional 2-3 minutes, so 22-23 minutes total. I hope you enjoy these as much as we do!!
I made this with coconut oil; and also I used sambal oelek instead of chili powder: found it very likeable. I would just add more rosemary. I would check it at about 15 minutes -- 20 minutes made mine a little too done. Nice recipe.
Love to try recipes with nuts and almonds are my favorite. These are fantastic! I thought it might be too much rosemary but not at all, my daughter thought it could use a little more. Will make these for parties anytime!!
Made these the other night for a pre-dinner snack and they went over well. The recipe was super-easy to prepare with on-hand ingredients. I'm storing mine in a Rubbermaid container--they're great for packing in lunches or quick snacking. I used dried rosemary instead of fresh, and I think next time I will try using fresh. I will make these again.