2 cups skin-on whole raw almonds
2 tablespoons dried rosemary
2 teaspoons Kosher salt
1/4 teaspoon freshly-ground pepper
1 tablespoon butter
Method:
Melt the butter in large skillet over medium-low heat.
Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.
Add rosemary, salt, and pepper.
Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
Remove almonds and place on paper towel until cooled to room temperature.
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/7758908372/roasted-rosemary-almonds" THANK YOU!
*NOTE: credit for the recipe goes to "http://nomnompaleo.com/post/7758908372/roasted-rosemary-almonds" THANK YOU!
