These quick and easy rosemary roasted almonds make a great addition to a tapas platter or cocktail buffet.
Servings: 2 cups
finely chopped fresh rosemary
Couple of pinches of cayenne pepper
(or more to your liking)
Pre-heat oven to 350 degrees F.
Melt butter with rosemary, salt, and cayenne
Toss butter mixture over raw nuts to coat, spread nuts out on a baking sheet, and bake for 10 minutes
Cool nuts and store in an air-tight container. No need to refrigerate.