1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
3/4 teaspoon kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)
- 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 20 minutes or until lightly toasted.
- Cool to room temperature.
