Rosemary Almonds

  • 2 cups skin-on whole raw almonds
  • 2 tablespoons dried rosemary
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon freshly-ground pepper
  • Ghee
  • Melt the ghee in large skillet over medium-low heat.
  • Once the ghee 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. 
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