Rosemary Roasted Almonds

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

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Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 9.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.8g
  • Carbohydrate: 3.6g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 94mg
  • Calcium: 45mg

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. 1. Preheat oven to 325°.
  2. 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.
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