Toasted Almonds with Rosemary and Cayenne

Toasted Almonds with Rosemary and Cayenne

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From: Diabetic Living Magazine

Make a double or triple batch of these savory nuts to give them as gifts for the holidays.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 8 ounces unblanched almonds or pecan halves (about 2 cups)
  • 1½ teaspoons margarine or butter
  • 1 tablespoon finely snipped fresh rosemary
  • 1½ teaspoons brown sugar
  • ¼ to ½ teaspoon salt
  • ¼ teaspoon ground red pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Spread almonds (or pecans) in a single layer on a baking sheet. Bake for about 10 minutes or until lightly toasted and fragrant.
  2. Meanwhile, in a medium saucepan, melt margarine (or butter) over medium heat until sizzling. Remove from heat. Stir in rosemary, sugar, salt and red pepper. Add nuts to butter mixture and toss to coat. Cool slightly before serving.
  • Tip: To make ahead, seal cooled nuts in an airtight container and refrigerate for up to 1 month or freeze for up to 3 months.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 80 calories; 7 g fat(-1 g sat); 1 g fiber; 3 g carbohydrates; 4 g protein; 1 mg cholesterol; 40 mg calcium; 1 mg iron; 37 mg sodium;
  • Carbohydrate Servings: 0

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