Ingredients
- 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)
Directions
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
Nutrition
| 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 cookinglight.com
