Roasted Rosemary Almonds
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Roasted Rosemary Almonds sits in the Snacks section of Regbie. The card serves 4 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 cups skin-on whole raw almonds
- 2 tablespoons dried rosemary
- 2 teaspoons Diamond Crystal brand kosher salt
- ¼ teaspoon freshly-ground pepper
- 1 tablespoon ghee, avocado oil, or olive oil
Method
Assemble your ingredients and melt the ghee or oil in wide skillet over a gentle burner.
Once the cooking fat starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated. Tip in rosemary, salt, and pepper.
Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
Lift almonds and place on paper towel until cooled to room temperature. Store these lively seasoned nuts in a sealed container . On the highest shelf in your pantry. Locked in a safe. Otherwise, they’ll be gone in a heartbeat.
