Monday, December 24, 2012

What I'm Giving: Roasted Rosemary Almonds

I thought I'd start off the week with one more round of roasted nuts. These roasted rosemary almonds  make an excellent snack to munch on during any Christmas Eve present-wrapping marathons. (I'm about to head out for a little last-minute shopping myself...) These roasted nuts are a delicious savory foil to the candied pecans recipe I posted on Saturday. And they are super-simple to make -- they take just about 30 minutes from start to finish.  

Roasted Rosemary Almonds (printer-friendly version)
makes 2 cups

2 cups whole almonds
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon chili powder
3/4 teaspoon kosher salt
fresh ground pepper

1. Preheat an oven to 325 degrees. Cover a rimmed baking sheet with aluminum foil and set aside.
2. In a medium-size bowl, stir together the almonds, olive oil, chopped rosemary, chili powder, salt, and pepper.
3. Place the coated almonds in a single layer onto the prepped baking sheet.
4. Roast in the oven for 20 minutes, or until the almonds are lightly browned. Let cool completely on the baking sheet before packing in an airtight container.

(from this Shutterbean recipe)

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