Toasted Almond (update)
Just another thought for anyone trying these from an earlier appetizer post:
I just lightly coated with olive oil and tossed about a half hour before toastinig.
Give them a toss as they're toasting. They will definately be sizzling when they're ready. Might be splitting open a bit too. Definately start with a hot dish where they can spread out and they'll whisper to you when they're ready.
Pick a darker one that's toasting, let it cool for a few seconds and then taste it (earlier than later) so you don't over do them or you may have to throw away the whole batch as they turn (burn) easily.
...but they're tasty!
Re: Toasted Almond (update)
Just tried this with the rosemary leaves and a bit of salt.....
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