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

Ingredients

4 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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