Recipe - Rosemary Roasted Almonds

1 One half cup Extravirgin olive oil
3 tablespoon Frsh rosemary or to taste,
chopped
1 teaspoon Kosher salt
Garlic cloves, lightly
crushed but left intact
One half teaspoon Cayenne, or to taste
4 cup Whole raw almonds

Preheat oven to 300. Line 2 cookie sheets with aluminum foil, set aside.

Heat olive oil, rosemary, salt, garlic, and cayenne in small pan and warm
thoroughly. Let cool.

Toss nuts with the cooled oil mixture in a large stainless steel bowl. Pour
into colander to drain off excess oil, if any. Quickly spread in an even
layer on cookie sheets. Pick out the garlic and roast the nuts for 1520
minutes. The toasty aroma will clue you when they're done.

Pack in tins and store in a cool place; will keep at least 2 weeks. Allow
to come to room temp for 23 hours or briefly reheat in 350 oven before
serving. Do not microwave. Makes 4 cups or 24 servings.

Posted to CHILEHEADS DIGEST V3 #179

From: jschell@nettally.com (Schell, John)

Date: Thu, 05 Dec 1996 22:03:42 +0000