• 2 TB finely chopped fresh rosemary
  • 1 TB extra-virgin olive oil
  • 1 tsp chile powder
  • 3/4 tsp 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.

Makes 16 servings
Serving size: 2 TB


Calories 111
Fat 9.9g
Saturated Fat 0.8g
Cholesterol 0mg
Sodium 94mg
Potassium 125mg
Carbohydrate 3.6g
Fiber 2.1g
Sugar 0.6g
Protein 3.8g

*recipe adapted from