Rosemary Roasted Almonds
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chile powder
  • ¾ teaspoon kosher salt
  • Dash of cayenne pepper
  • 1 (10-ounce) bag whole almonds (about 2 cups)
  1. Preheat oven to 325°.
  2. Combine all ingredients in a medium bowl and toss to coat. Arrange nuts in a single layer on a baking sheet lined with foil. Bake for 20 minutes or until lightly toasted. Cool to room temperature.
recipe from Cooking Light
Recipe by Kitchen Meets Girl at