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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Rosemary Roasted Almonds

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.

Cooking Light SEPTEMBER 2009

  • Yield: 2 cups (serving size: about 2 tablespoons)

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.

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
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Rosemary Roasted Almonds recipe

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