Rosemary Roasted Almonds from Cooking Light magazine, Sept'09 pg 113.
I have a rosemary plant potted in the backyard that I've had for a couple years, and I love the flavor of fresh rosemary. If you've never tried to roast and flavor your own almonds, or any type of nuts, you should give it a shot. It's very easy and there are endless different sweet and savory variations you can make.
What you'll need:
1 Tbs finely chopped fresh rosemary
1 Tbs EVOO
1 tsp chili powder
3/4 tsp kosher salt
Dash of ground red pepper
about 2 cups whole almonds (you want plain ones, not ones that are roasted/salted/otherwise flavored)
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 (makes clean-up a snap). Bake at 325 for 20 minutes or until lightly toasted (you'll be able to tell by smell when they're done). cool to room temperature.
Here's the mix before going on the baking sheet. I didn't have kosher salt so I used sea salt. I also used blood orange infused olive oil from The Olive Press. If you need a unique gift for a food lover, I highly recommend ordering something from The Olive Press, they have several different oils and they are all delicious!
These roasted almonds turned out great. I'll definitley use this recipe again!