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Rosemary Spiced Almonds
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- 4 cups raw almonds
- 4 tablespoons fresh rosemary, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- 1/4 teaspoons ground mustard
- 1/4 teaspoons red pepper
- 3/4 teaspoons coarse kosher salt
In a medium bowl, combine all ingredients, making sure to thoroughly coat the almonds. Spread the almonds evenly on the baking sheet. Bake 20 minutes. Cool completely before serving.
Serve in the Mini Cocotte