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Rosemary and White Pepper Almonds

Rosemary and White Pepper Almonds

Seasonal and Savory
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer
Servings 8

Ingredients
  

  • 2 cups raw, whole almonds
  • 1 tablespoon butter
  • 2-3 tablespoons snipped, fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper

Instructions
 

  • Preheat the oven to 350 degrees. Spread the almonds out on an ungreased baking sheet, so they are in a single layer. Bake for 5 minutes and then stir the almonds. Bake for another 3-5 minutes, or until the almonds smell toasty. Be careful to avoid burning the almonds.
  • While the almonds are roasting, melt the butter with the rosemary, salt, and white pepper. When the almonds are roasted and are still hot, toss them with the butter mixture until well coated. Either serve them right away, or spread them out on the baking sheet and leave them in the warm, turned-off oven for about 15 minutes to dry them out a bit.