Rosemary Almonds
Yield
2 cupsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
almonds
whole, blanched |
*
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
rosemary leaves
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
almonds
whole, blanched |
*
|
| 15 | ml |
butter
or margarine, melted |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
rosemary leaves
crushed |
|
Directions
Preheat oven to 350℉ (180℃) F (moderate).
Mix all ingredients in a shallow pan.
Roast for 15 to 20 minutes, stirring occasionally, until lightly browned.
Drain on absorbent paper; cool.
