Rosemary and Chili Roasted Almonds

Preheat oven to 325ºF. Line a baking sheet with foil and spray it with cooking spray.

In a medium-sized bowl, whisk together all the ingredients except almonds and 1/2 teaspoon of the rosemary.

Add almonds to mixture and toss until coated. Pour almonds out onto prepared baking sheet and place them on middle rack of oven. Bake almonds for 5 minutes, then remove and toss around using a spatula. Place almonds back in oven and bake for another 12–15 minutes, tossing them around 2–3 more times.

Remove almonds from oven and sprinkle on remaining 1/2 teaspoon of rosemary along with another pinch of kosher salt. Let cool completely before serving.