Provencal Rosemary Almonds

This dish of these Provencal nuts are at home on any hors d’oeuvres plate. The spicy cayenne and rosemary pair nicely with a peach kir royaux aperitif. Found this recipe line when I searched for "French Cooking". Posted for ZWT 2012

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 2  teaspoons dried rosemary, crushed
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 2  cups  raw  almonds

Directions

1. Preheat oven to 350 degrees. Using a baking sheet with a lip, melt butter. Mix seasoning into the butter, and then toss in almonds. Bake seasoned nuts for about 10-12 minutes, stirring once, until toasted and fragrant. Remove from heat and serve warm or at room temperature.