Rosemary Almonds

by Kathleen Morrison

Prep time: 0:10 Overall time: 0:30

Servings: 2 cups

INGREDIENTS

2 cups whole almonds, blanched
1 tbsp. butter or margarine, melted
1/2 tsp. salt
1/8 tsp. cayenne
2 tsp. rosemary leaves, crushed

INSTRUCTIONS

Preheat oven to 350°F. Mix all ingredients in a shallow pan. Roast for 15 to 20 minutes, stirring occasionally, until lightly browned. Drain on absorbent paper; cool.

CHEF COMMENTS

Calories per tbsp.: approximately 55.

Tagged: almonds, snacks add tags

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