Red Chili Rosemary Marcona Almonds
| August 21, 2019
Quick, healthy snack!
Summer is approaching and it’s nice to have some light snacks at any time of the day. These Marcona almonds are a hit at the pool, afternoon pick me up, or on the go!
2 cups Marcona almonds (whole)
1 tablespoon olive oil
1 tablespoon fresh rosemary (finely chopped)
1/2 teaspoon chili powder
3/4 teaspoon kosher salt
1 dash ground red pepper
1. Preheat oven to 325°. Line a large baking sheet with a silicone baking mat or foil. Set aside.
2. 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.
Inspired by Two Peas and Their Pod.
