Black Pepper and Rosemary Roasted Almonds
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.
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).
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:
- Preheat oven to 325°.
- Combine all ingredients in a medium bowl; toss to coat.
- Arrange nut mixture in a single layer on a baking sheet lined with foil.
- 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).
- 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!