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Rosemary-Roasted Almonds




Source of Recipe


The Oregonian


List of Ingredients




1 1/2 C extra-virgin olive oil
3 T fresh rosemary, or to taste, finely chopped
1 tsp kosher salt
Garlic cloves, lightly crushed so they are in 1 piece
1/2 tsp cayenne pepper (opt)
4 C whole raw almonds

Recipe



Preheat oven to 300 degrees. Line 2 cookie sheets with foil and set aside.
In a small pan, heat olive oil, rosemary, salt, garlic and cayenne until warmed through. Set aside.
In a large stainless steel bowl, toss nuts with the cooled oil mixture. Pour nuts into a colander to drain excess oil (if any) and quickly spread in an even layer onto cookie sheets. Pick out the garlic. Roast nuts for 15-20 minutes.
Serve warm or at room temperature. Will keep up to 2 weeks in sealed tin and a cool place. Do not microwave to reheat.