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Popular Recipes Rosemary and Garlic Infused Oven Roasted Almonds

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Rosemary and Garlic Infused Oven Roasted Almonds

"I get so many compliments on these almonds, and they're fun and simple to make. I leave most of the garlic and rosemary leaves in with the almonds. They add color and taste delicious, too. Salt the almonds to taste. Store in a resealable bag or airtight container. Delicious paired with cheeses or all on their own. I always leave a small dish of them out for snacking and find myself having to refill it often."

Ingredients :

  • 1 pound raw almonds
  • 1 cup olive oil
  • 4 cloves garlic, crushed
  • 4 sprigs fresh rosemary, leaves stripped
  • 1/4 teaspoon red pepper flakes, or more to taste
  • sea salt to taste

Instructions :

Prep : 10M Cook : 25M Ready in : 1H25M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread almonds on a baking sheet.
  • Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.
  • Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled.
  • Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.

Notes :

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