Roasted Rosemary Almonds

Try any assortment of nuts and seeds you like. Almonds have 4.6g of sugar per 100g and 18g of carbs.

Ingredients:

• 1 1/2 cups raw almonds with skin on (can use other nuts like hazelnuts, cashews and macadamias)
• 1 Tbsp butter
• 1 Tbsp fresh rosemary, minced (use the whole sprig)
• 1 clove of garlic, minced
• salt and ground black pepper to taste
• 2 tsp Worcestershire or Tabasco sauce

Directions:
Preheat oven to 350° F
1. In a large nonstick skillet pan heated to medium, fry the rosemary and garlic in the butter or oil for 10 seconds until the aromas are released.
2. Add the almonds and seasoning, stirring quickly for about 1 min, making sure the almonds are coated well with the spice mix. If you want to use seeds, add them last.
3. Pour over the source again mixing quickly for about 1 min.
4. Place the nuts onto a baking tray and bake until the nut are toasted, about 5 to 10 mins.
*Serve immediately, or cool and place in an airtight container in the refrigerator for up to 2
days.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear