Try this Toasted Almonds with Rosemary and Cayenne recipe, or contribute your own.
Suggest a better description1. Spread almonds in a single layer on a baking sheet. Bake in a 350F oven about 10 mins or until nuts are lightly toaste and fragrant.
2. Meanwhile, in a medium saucepan melt butter over medium heat until sizzling. Remove from heat. Stir in rosemary, sugar, salt, and cayenne pepper. Add nuts to butter mixture an toss to coat. Cool slightly before serving. If desired, seal cooled nuts in an airtight container and store for up to 1 month in refrigerator or up to 3 months in freezer.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 86 | ||
Calories from Fat: 67 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 102.3mg | 3 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 1.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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