Red Chili Rosemary Marcona Almonds

Urban Hippie Red Chili Rosemary Marcona Almonds

Quick, healthy snack!

Summer is approaching and it's nice to have some light snacks at any time of the day.  These Marcona almonds are a hit at the pool, afternoon pick me up, or on the go!
2 cups Marcona almonds (whole)
1 tablespoon olive oil
1 tablespoon fresh rosemary (finely chopped)
1/2 teaspoon chili powder
3/4 teaspoon kosher salt
1 dash ground red pepper

1. Preheat oven to 325°. Line a large baking sheet with a silicone baking mat or foil. Set aside.

2. Combine all ingredients in a medium bowl and stir until almonds are evenly coated. Arrange nut mixture in a single layer on prepared baking sheet. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.


Inspired by Two Peas and Their Pod.


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