Fresh rosemary gives wonderful fragrance and flavor to this roasted almond recipe, and chili powder provides just the right amount of spiciness. Serve at a party or as an everyday snack.
Ingredients
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
3/4 teaspoon kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)
Preparation
1. Preheat oven to 325°.

2. 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.