Rosemary Spiced Almonds (Paleo, Whole30)
These Rosemary Spiced Almonds are a cinch to prepare and totally hit the spot when you want that extra depth to your already amazing meal.
Ingredients
- 1 lb1 lb1 lb Almonds, (raw)
- 2 Tbsp2 Tbsp2 Tbsp Ghee
- 1 tsp1 tsp1 tsp Sea Salt
- White Pepper, a dash
- 2 Tbsp2 Tbsp2 Tbsp fresh Rosemary, minced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt ghee in a large sauté pan on medium low heat.
- Add almonds to the pan and toss with the melted ghee.
- Add sea salt, white pepper and rosemary and toss once more.
- Continue to cook on low heat, tossing frequently, until almonds begin to toast, about 5 minutes.
- When toasted, remove from heat and allow to cool in a bowl.
- Store in a glass jar for about 2 weeks.
- And enjoy!
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