An Extra Hint Of Seasoning Goes A Long Way In These Rosemary Roasted Almonds
1 ½ C raw almonds
½ t+ coarse seal salt (I like a little extra), and a bit for soaking water
2 t ghee
1 T fresh chopped rosemary
Place nuts in a bowl of enough filtered water to cover by one inch, add a pinch of salt and soak for 24 hours at room temperature.
Preheat the oven to 300°F.
Remove the skins by squeezing the tip of the almonds and allowing the nut to slide out.
Place the almonds in a bowl and toss with the ghee, rosemary, and ½ t salt, then spread them out evenly on a baking sheet.
Bake for 35 minutes, turning twice. Increase the temperature to 400° and roast for 10 minutes more.
Cool before storing or serving.
Adapted by Against all Grain by Danielle Walker