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Only on SkinInc.com: Rosemary-scented Almonds from The Lodge at Woodloch
Posted: October 15, 2010, from the November 2010 issue of Skin Inc. magazine.
3 cups raw, skinless almonds
1/4 cup extra virgin olive oil
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
Place almonds on a baking sheet and bake in preheated 350º F oven for 15 minutes. Mix remaining ingredients in a bowl, and when almonds are toasted, toss them in bowl with other ingrediants. Let cool before storing in an airtight container.