Tired of shelling out big bucks for the roasted rosemary almonds from Oren’s Kitchen, my hubby decided to roast some himself. He’s very resourceful, that one.
How’d they turn out?
Let’s just say we were mindlessly noshing on these nuts like rabid squirrels…
Follow the jump for the recipe!
Gather these ingredients to make 2 cups:
- 2 cups skin-on whole raw almonds
- 2 tablespoons dried rosemary
- 2 teaspoons Kosher salt
- ¼ teaspoon freshly-ground pepper
- 1 tablespoon ghee, avocado oil, or olive oil
Here’s what you do:
Assemble your ingredients…
…and melt the ghee or oil in large skillet over medium-low heat.
Once the cooking fat 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.
Store these yummy seasoned nuts in a sealed Tupperware container. On the highest shelf in your pantry. Locked in a safe. Otherwise, they’ll be gone in a heartbeat.
Remember? Nuts should only be a sometimes treat.2