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 container. On the highest shelf in your pantry. Locked in a safe. Otherwise, they’ll be gone in a heartbeat.