| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Frsh rosemary or to taste, chopped |
| 1 |
ts |
Kosher salt |
|
|
Garlic cloves, lightly crushed but left intact |
| 1/2 |
ts |
Cayenne, or to taste |
| 4 |
c |
Whole raw almonds |
INSTRUCTIONS
Preheat oven to 300. Line 2 cookie sheets with aluminum foil, set aside.
Heat olive oil, rosemary, salt, garlic, and cayenne in small pan and warm
thoroughly. Let cool.
Toss nuts with the cooled oil mixture in a large stainless steel bowl. Pour
into colander to drain off excess oil, if any. Quickly spread in an even
layer on cookie sheets. Pick out the garlic and roast the nuts for 15-20
minutes. The toasty aroma will clue you when they're done.
Pack in tins and store in a cool place; will keep at least 2 weeks. Allow
to come to room temp for 2-3 hours or briefly reheat in 350 oven before
serving. Do not microwave. Makes 4 cups or 24 servings.
Posted to CHILE-HEADS DIGEST V3 #179
From: jschell@nettally.com (Schell, John)
Date: Thu, 05 Dec 1996 22:03:42 +0000
A Message from our Provider:
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