Rosemary Roasted Almonds
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
Saturated Fat 0.8g
*recipe adapted from cookinglight.com