Ingredients: 1 tablespoon finely chopped fresh rosemary 1 tablespoon olive oil 1 teaspoon chile powder ¾ teaspoon kosher salt Dash of ground red pepper 1 (10-ounce) bag whole almonds (about 2 cups)
PREPARATION: 1. Preheat oven to 325°. 2. Combine all ingredients in a medium bowl. Toss to coat. 3. Line a baking sheet with foil. Arrange nut mixture in a single layer on baking sheet. 4. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.
Yield: 2 cups (serving size is 2 tablespoons or 1 ounce)