Rosemary Roasted Almonds

Rosemary Roasted Almonds Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

2 cups (serving size: about 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

Ivy Manning,

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note