Roasted Rosemary Almonds

by admin

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.

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