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Friday, March 12, 2010

Rosemary Roasted Almonds

I found this recipe in my appetizers section of my clipped out recipes.  It was perfect since we had just bought a bag of almonds for snacking and had some rosemary leftover from another recipe to use up.  We had them as a snack during the Super Bowl and then for snacking for a few weeks afterward.  Yum!

Rosemary Roasted Almonds

Cooking Light
Serving Size: 2 tablespoons

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)


  • 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.
Nutritional Information 
Calories: 111 
Fat: 9.9g 
Carbohydrate: 3.6g
Fiber: 2.1g
WW Points: 3

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