Recipe: Rosemary Roasted Almonds

Rosemary Roasted Almonds.

We attended a Pinot and Poppies party at a family friends' home last weekend. You may guess that we drank pinot surrounded by our California state flower...and you'd be right! In addition to the vino and little orange flowers, we also enjoyed taking bites from the gorgeous cheese plates they prepared. One of my favorite things on the plate was the rosemary roasted almonds and so I decided to raid some herbs from our garden and make my own.

2 cups raw, whole almonds.

Rosemary in our garden.

Rosemary sprigs.

Seasoned almonds.

Nicely toasted almonds.

Rosemary Roasted Almonds

Serves about 8. 

Ingredients:

• 2 cups raw, whole almonds
• 1 tablespoon extra virgin olive oil 
• 2 tablespoons chopped rosemary leaves
• 1 teaspoon chili powder
• 1/2 teaspoon red pepper flakes 
• 1/2 teaspoon salt

Directions: 

1. Preheat oven to 350º F. 
2. Mix the almonds, olive oil, rosemary, chili powder, red pepper flakes and salt together in a bowl. 
3. Pour the almonds onto an aluminum foil lined baking sheet. Make sure they are in a single layer.
4. Roast the almonds until nicely toasted, 15-20 minutes. 
5. Remove from oven and let cool. Serve or store in an air tight container.