These past few days have been AWESOME in terms of mail. I've received my Cooking Light, Kraft Food & Family, and the Williams-Sonoma catalog all within three days. Throw in a Southern Living and Food Network Magazine and I'm gold!
By the way, I'm in love with the new layout/look of Cooking Light. When I saw these Almonds in the snack article, I had to have them. I'm always in search of something to snack on while I'm at work, so it helps to have an actual healthy snack within reach. Plus, if you're counting Weight Watcher's points, like I sort of am, the serving size is only 3 points. Portion the bad boys out before you start snacking though, or you'll wind up eating 12 points instead! :)
Rosemary Roasted Almonds
Source: Cooking Light
2 cups (serving size: about 2 tablespoons)
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
3/4 teaspoon kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)
1. Preheat oven to 325°.
2. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.