Toasted Almonds with Rosemary

November 10, 2009 9:01:17 AM PST
Author and Chef Connie Fairbanks shares some recipes from her cookbook, "Scratch That: Seasonal Menus and Perfect Pairings, the Cookbook for Home Chefs."1 1/2 cups unsalted almonds

1 tablespoon minced fresh rosemary

1 tablespoon sea salt

2 tablespoons vegetable oil

Preheat the oven to 275 degrees.

Place all the ingredients on a 12 x 8 inch cookie sheet, combine with your hands, and spread the nuts to cover the cookie sheet. Bake for approximately 20 minutes. Remove from the oven, cool slightly, and serve. Keep leftovers in a tightly covered container.

Serves: 2 - 4 as an appetizer