Yield: 24 Servings
|1½ cup||Extra-virgin olive oil|
|3 tablespoons||Frsh rosemary or to taste, chopped|
|1 teaspoon||Kosher salt|
|\N \N||Garlic cloves, lightly crushed but left intact|
|½ teaspoon||Cayenne, or to taste|
|4 cups||Whole raw almonds|
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@... (Schell, John) Date: Thu, 05 Dec 1996 22:03:42 +0000