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
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.
WW Points: 3