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Thursday, September 1, 2011

italian roasted rosemary almonds ♥


2 cups whole almonds
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon chile powder
3/4 teaspoon kosher salt
Dash of ground red pepper

Preheat oven to 325°. Line a large baking sheet with a silicone baking mat or foil. Set aside.

 Combine all ingredients in a medium bowl and stir until almonds are evenly coated. Arrange nut mixture in a single layer on prepared baking sheet.
 Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature. and enjoy!

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