Ingredients
The following ingredients have 4 Servings
- 4 cups whole (out of the shell, raw almonds)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic (peeled and minced or pressed)
- 1 teaspoon kosher or sea salt
- 3/4 teaspoon whole dried rosemary (crumbled between the fingers to break it into smaller pieces)
Instruction
- Toss all of the ingredients together in a mixing bowl until everything is evenly dispersed and the nuts are evenly coated with oil. Pour the nuts onto a rimmed baking sheet and spread them into a single layer. Put in a cold oven and set the temperature to 170°F or thereabouts. Roast overnight (or 8 hours) or until the oil is absorbed and the nuts appear matte. Remove from the oven, cool completely and transfer to a canning jar or another container with an airtight lid. The seasonings may fall off of the nuts. That's okay! Just transfer the seasoning to the jar as well!
- These are good for up to a month, kept tightly covered, at room temperature. I seriously doubt you'll be able to keep your hands (and mouth) off of them that long, though!
