Maple-Rosemary Almonds
Yield: 2 cups
- 2 cups unsalted roasted almonds
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh rosemary
- 1 1/2teaspoons vegetable oil
- In bowl, mix all ingredients. Scrape onto parchment-lined baking sheet. Bake, stirring once, until golden and toasted, about 15 minutes.