A dish of these savory Provencal nuts are at home on any hors d’oeuvres plate. The spicy cayenne and rosemary pair nicely with a peach kir royaux aperitif.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 3 tablespoons butter
- 2 teaspoons dried rosemary, crushed
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 cups raw almonds
Preparation:
Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.
Makes 4 servings.
