Rosemary Roasted Almonds

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