Fresh Rosemary Roasted Almonds
Author: Alisa Fleming
Serves: 2 cups (8 servings)
- 2 cups whole "raw" almonds
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon smoked paprika (mild or hot)
- ¾ teaspoon kosher salt
- Dash cayenne pepper
- Preheat your oven to 325°F and line a baking sheet with foil.
- Place the almonds on the baking sheet, drizzle on the oil and toss to coat.
- Sprinkle with the rosemary, paprika, salt, and cayenne, and toss to evenly distribute the seasonings.
- Spread the nuts into a single layer and bake for 20 to 25 minutes or until lightly toasted.
- Let cool - they will be hot right out of the oven! Store in an airtight container at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fresh-rosemary-roasted-almonds
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