Rosemary Almonds

I know, I know. It's been awhile since I've posted. It's been a busy couple months so I haven't had time to sit down and write some entries. The good news is that I already have some ideas in mind. My new year's resolution is to be more active with this blog.

With the holiday season in full gear upon us, this recipe is good for snacking while watching your favorite holiday movie, treats at a holiday party, or giving as small presents to friends and family. It can also be enjoyed throughout the year since it's a very simple and fast recipe.

I apologize for not having a picture at this time but will try to take a picture later and add it.

3-4 Tablespoons olive oil

2 cups almonds (blanched or unblanched, does not matter)

2 Tablespoons fresh rosemary, coarsely chopped

2 Tablespoons dried rosemary

1 Tablespoon coarse/kosher/sea salt

Heat oil in large skillet over medium high heat for a minute. Add the almonds, fresh and dried rosemary. Stir and toss almonds for about 5 minutes, while seasoning with the salt; remove from heat. Let cool in the pan a few minutes.

The almonds can serve immediately, but almonds will keep about a week in sealed containers - enough time to mail them to friends and family!

As most of you know I like experimenting with different flavors and combinations, so I used olive oil infused with herbes de Provence; toasted onion salt, roasted garlic salt, and rosemary salt. We had just gotten a sampler pack of  sea salt from around the world so I just had to try it! 

From my kitchen to yours, please have a safe and Merry Christmas! Thank you for reading and supporting my blog this year, and it can only get better from here. Look forward to more exciting recipes and stories next year!