Rosemary-Roasted Almonds

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Rosemary-Roasted Almonds

 

1 1/2 cups extra-virgin olive oil

3 tablespoons fresh rosemary or to taste, finely chopped

1 teaspoon kosher salt

Garlic cloves, lightly crushed so they still are in 1 piece

1/2 teaspoon cayenne pepper (optional)

4 cups whole raw almonds

 

Preheat oven to 300 degrees. Line 2 cookie sheets with aluminum foil. Set aside.

In a small pan, heat olive oil, rosemary, salt, garlic and cayenne until warmed

through. Set aside to cool. In a large stainless steel bowl, toss nuts with the

cooled oil mixture. Pour nuts into a colander to drain excess oil (if any) and

quickly spread in an even layer onto cookie sheets. Pick out the garlic, and

roast nuts for 15 to 20 minutes. You'll know when they're done; the kitchen will

be filled with a wonderful toasty aroma. Packed in tins and stored in a cool

place, the nuts will keep at least 2 weeks. To serve, allow to come to room

temperature for 2 to 3 hours or reheat in a 350-degree oven briefly. Do not

microwave. Garnish with a fresh herb sprig in each bowl. Makes 4 cups or 24

servings.