Toasted almonds with a twist
Whether you're serving cocktails or mocktails this holiday season, pass bowls of this palate-pleasing munchie from "Cooking for Friends," a new offering from the Better Homes and Gardens "Fresh and Simple" cookbook series:
Toasted Almonds With Rosemary and Cayenne
8 ounces unblanched almonds or pecan halves (about 2 cups)
1 1/2 teaspoons butter
1 tablespoon finely snipped fresh rosemary
1 1/2 teaspoons brown sugar
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground red pepper
Spread almonds in a single layer on a baking sheet. Bake in 350-degree oven about 10 minutes or until nuts are lightly toasted and fragrant.
Meanwhile, in a medium saucepan melt butter over medium heat until sizzling. Remove from heat. Stir in rosemary, sugar, salt and red pepper. Add almonds to butter mixture and toss to coat. Cool slightly before serving.
Pomegranates come but once a year for a brief period. Enjoy them now with free recipes and handling information. Write to Pomegranate Recipes, P.O. Box 293, Fowler, Calif. 93625, or visit the Web site at: www.pomegranates.org.
Pub Date: 12/02/98