Smoky Almonds Roasted with Olive Us Olive Wood Smoked Olive Oil


3 cups (1 pound) whole raw almonds (we love almonds from Rancho Vignola!)
2 tablespoons Olive Us Olive Wood Smoked Olive Oil
1 teaspoon fine sea salt
1 teaspoon fresh or dried rosemary leaves, crushed


Preheat oven to 350°F.

In a medium bowl, toss together all ingredients until almonds are well coated.  Spread the almonds in a single layer onto a large baking sheet.  Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.

Yield:  3 Cups

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