- 3 cups Almonds (fresh, organic, whole and unblanched)
- 1/2 – 3/4 loosely packed fresh Rosemary Needles (whole, not crushed or dried)
- 3 – 4 tablespoons, good quality Extra Virgin Olive Oil
- 1 1/2 teaspoons Sea Salt (preferably Fleur de Sel or Himalayan Pink)
- Preheat oven to 280 degrees (F).
- Line a rimmed baking sheet with parchment paper.
- In a medium mixing bowl, combine the first three ingredients and one teaspoon of the sea salt. Gently mix to evenly coat the mixture in oil.
- Pour the nut and herb mixture onto the prepared baking sheet and arrange in an evenly spaced, single layer.
- Bake for 20 minutes.
- Remove the baking sheet from the oven and stir the nuts. Return them to the oven to cook for an additional 10 minutes. The nuts are fully toasted when they are golden in the center. After checking a nut or two, if the mix is not fully toasted, stir and return to the oven. Check for doneness every 3 – 5 minutes, being sure to toast not burn.
- Remove from the oven, sprinkle with the remaining ½ teaspoon of salt, cool slightly and dig in or cool completely and package in an airtight container. The rosemary and almonds keep their crispness for approximately two days.
- Replace half of the almonds with a different kind of nut like cashews or pecans.
- Add additional flavorings such as brown sugar, cayenne, nutmeg, drizzle with honey, etc.
- Pairs beautifully with fresh pomegranate seeds, dried apricots or figs, marinated olives, mild soft and hard cheeses, Champagne, prosecco, beer, etc.
- This recipe is vegan and plant based diet friendly. Yay!
- *Recipe inspired by the venerable Alice Waters.