These whole almonds are enhanced with Dijon mustard and Parmesan cheese with a hint of rosemary. These flavorful snacks are easy to make.

Preparation time: 5 minutes

Cooking time: 20 minutes

Yield: 4 cups

Ingredients & Directions:

4 tablespoons Dijon mustard

2 tablespoons unsalted butter, melted

1 teaspoon rosemary, crumbled between fingertips

1/4 teaspoon black pepper

1/4 teaspoon salt

4 cups whole almonds, skin on

1 cup grated Parmesan cheese

1. Preheat the oven to 300 degrees. Line a jellyroll pan with parchment paper or aluminum foil; set aside.

2. Stir together the mustard, butter, rosemary, salt, and pepper in a medium mixing bowl. Add the almonds and stir to coat. Sprinkle the Parmesan cheese over the mixture and toss the almonds to coat them thoroughly with the cheese.

3. Spread the almonds in a single layer on the prepared baking sheet and bake for 10 minutes. Stir the nuts and bake for 10 minutes more. The almonds should be dry and lightly tinged with color, but not browned. Place the pan on a rack to cool completely. Store the almonds in an airtight container at room temperature for up to 2 weeks.

Nutrition at a glance (per serving): Calories 251; Fat 22g; Cholesterol 9mg; Sodium 248mg; Carbohydrate 8g; Protein 10g.