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