I’m a snacker. I just am. I don’t have a ton of time to eat lunch at work, and so I rely on a few small meals throughout the day. I usually snack on fruit, but I’m also a huge fan of nuts (heh) to keep me full. I get tired of plain cashews and almonds, so I decided to make them a bit more savory.
The best part?
It was easy.
This recipe comes from my friend Tracy’s site, where many of my favorite recipes live.
It’s seriously painfully easy. Chop some rosemary. Mix up a bit of pepper, chili powder and salt and pour it over your almonds. Add some olive oil, and coat the nuts.
The almonds will come out spiced and delish.
I stuck mine in a jar and snacked on ‘em all week long at work. They were pretty much perfect.
- 2 cups whole almonds
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon chili powder
- ¾ teaspoon kosher salt
- fresh ground pepper
- Preheat oven to 325°.
- Combine all ingredients in a medium bowl and stir until almonds are evenly coated. Arrange nut mixture in a single layer on rimmed baking sheet. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.