Anna Maria Locke

rosemary and sea salt roasted almonds


Hello friends!
Did you have a fun 4th of July weekend?
Since I left all my friends and their barbecues 3,000 miles behind, I had an incredibly relaxing (aka lazy) weekend that featured a massive Netflix marathon of The City, which I was much too busy senior year of college to watch when it  aired back in the day. What was I doing instead of watching The City and drinking champagne with my roomies? I do not know. I figured reality TV was just as American as fireworks and beer, right? All I can say is that Whitney is way too sweet for her cutthroat industry and friends. 

I also bought an enormous bag of bulk bin raw almonds to roast! Roasted almonds are one of my favorite snacks, and it's easy to convince myself that they are super healthy and versatile.
I thought rosemary would be delicious with them, but if you are lucky enough to be growing your own summer herb garden, feel free to experiment (oregeno+garlic, lavender+salt/sugar, etc...)!

Homemade roasted almonds would be perfect to serve at a party any time of year, or make for yourself in any quantity. Just be careful to be in front of the oven the entire time to catch the nuts before they burn.

Rosemary Sea Salt Roasted Almonds
-raw almonds (check the grocery store bulk bins, should be around $5/lb)
-olive oil
-sea salt (because it's trendy. or regular salt.)
-fresh rosemary 

Preheat oven to 350*F. Dump your almonds in a single layer in a baking sheet or cake pan. Pour a couple tablespoons of oil over nuts, and use your hands or a spoon to evenly coat them. Sprinkle generously with salt and chopped rosemary. Bake for 8 minutes, stir, and bake for 5-10 more minutes, checking constantly. Nuts will be roasted when a few are splitting, but before they look dark/burnt. [See picture, taken after roasting] When in doubt, take them out!!! They will get crunchy after cooling.