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Rosemary Almonds

Ingredients

  • 2 sprigs rosemary
  • 1 cup olive oil
  • 2 cups blanched almonds
  • 1 Tablespoon course salt

Instructions

  • In a small saucepan, warm olive oil and rosemary until small bubbles appear around the rim of the pan. Remove from heat and let cool completely.
  • Meanwhile, place blanched almonds in a bowl.
  • Pour one 2 tablespoons rosemary infused olive oil over almonds and toss to coat completely.
  • Sprinkle with course salt and serve.
  • Reserve remaining infused olive oil for another use.
  • Can be stored in an airtight container for up to one week.