Black Pepper and Rosemary Roasted Almonds

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When you are invited to a party and you need to come up with something to bring on short notice, I always suggest checking your pantry to see what you have on hand. My husband has started a rather robust herb garden on our balcony. Since the rosemary is thriving, I took to google to try to find a quick and easy recipe that would highlight the fragrant herb. I found many rosemary roasted almond recipes, but wanted to increase the flavor intensity, so I added black pepper.

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If you are still looking for a quick and easy snack for this Sunday’s Super Bowl, I highly suggest you try roasting your own nuts. It is simple, tasty, and healthy (in moderation).

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Rosemary Pepper Roasted Almonds

Adapted From Cooking Light

Ingredients:

1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 (10-ounce) bag whole raw almonds

Directions:

  1. Preheat oven to 325°.
  2. Combine all ingredients in a medium bowl; toss to coat.
  3. Arrange nut mixture in a single layer on a baking sheet lined with foil.
  4. Bake at 325° for 10 minutes; remove from oven to mix around. Taste test to determine if you need more seasoning (I added more salt and pepper to taste).
  5. Place back in the oven for another 10 minutes or until lightly toasted. Cool to room temperature.

What snacks will you be serving this weekend? Do you have a favorite nut recipe? Please share it with me!