Rosemary Almondsappetizers, snacks 2 cup almonds, whole, blanched 1 tablespoon butter or margarine - melted 1/2 teaspoon salt 1/8 teaspoon cayenne 2 teaspoon rosemary leaves, crushed Preheat oven to 350 F (moderate). Mix all ingredients in a shallow pan. Roast for 15 to 20 minutes, stirring occasionally, until lightly browned. Drain on absorbent paper; cool. Calories per tablespoon: About 55 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias |
