Rosemary roasted almonds
- 2 cups almonds
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 teaspoons honey
- ½ teaspoon chilli powder or hot cayenne pepper
Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
Spread almonds over tray and roast for 10 minutes.
Meanwhile, mix melted butter with rosemary, salt, honey and cayenne pepper in a medium bowl.
Tip roasted almonds into butter mixture and stir well until fully combined.
Serve immediately or allow to cool and store in an air-tight container.