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Spiced roasted almonds

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Total time: 2 hours | Serves 4
  • 1 cup whole blanched almonds
  • 1 1/2 teaspoons almond oil
  • 1 1/2 teaspoons dried rosemary
  • 1/4 to 1/2 teaspoon cayenne
  • Kosher salt

Step 1Heat the oven to 300 degrees. Combine the almonds and oil in medium bowl and toss with a rubber spatula until coated. Crush the rosemary with mortar and pestle (or crumble with fingertips) and add it to the almonds with the cayenne and one-half teaspoon salt. Mix well.

Step 2Spread the nuts on a rimmed baking sheet. Bake 30 to 35 minutes, tossing or stirring every 10 minutes, until light brown and crisp to the core.

Step 3Immediately pour the nuts into a brown paper bag and add one-half teaspoon or more salt. Toss to coat well. Seal bag tightly and let stand at least 1 hour and preferably 2 hours before serving.

Note: This can be easily doubled. Allow plenty of time -- the cooling step in a brown paper bag is crucial.
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