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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Rosemary Almonds Recipe

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This recipe for Roasted Rosemary Almonds is from food, family, friends & fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. skin-on whole raw almonds
2 T. fresh chopped rosemary
2 t. kosher salt
1/4 t. freshly-ground pepper
1 T. ghee, or butter
Directions:
Directions:
Melt the ghee in a large skillet over medium-low heat. Once the ghee starts bubbling, throw in the almonds, making sure they are in a single layer. Stir until coated. Add rosemary, salt and pepper. Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic, about 8-12 minutes.
Personal Notes:
Personal Notes:
I found this recipe online from Nom Nom Paleo, an excellent resource for paleo recipes. They are great on a cheese board, or packaged for a holiday gift.

 

 

 

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