Rosemary almonds
Yield: 2 Cups
Ingredients:
- 2 c Almonds whole blanched
- 1 tb Butter or margarine -- melted
- 1/2 ts Salt
- 1/8 ts Cayenne
- 2 ts Rosemary leaves
Instructions:
crushed Preheat oven to 350 F (moderate). Mix all ingredients in a shallow pan. Roast for 15 to 20 minutes stirring occasionally until lightly browned. Drain on absorbent paper; cool. Calories per tablespoon: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
