Place the almonds on a small baking tray that has been lightly prepared with a coating of Hunter & Gather Extra Virgin Avocado Oil. Shake to coat the almonds on the pan to ensure they don’t stick during roasting. Place the whole sprig of rosemary alongside the almonds. It is important to brush the rosemary generously with some oil too, to prevent the rosemary needles/leaves from burning.
Bake the almonds and rosemary for 10 minutes (maximum) at 180 degrees Celsius, keeping a watchful eye to ensure the rosemary doesn’t burn.
Remove the baking tray from the oven. When the rosemary is cool enough to handle, remove some of the rosemary needles/leaves from the stalk and finely chop up a teaspoon of the needles/leaves.
Once chopped, sprinkle the prepared rosemary over the almonds, and add the salt to taste. Rosemary has a powerful flavour, therefore add this seasoning according to your personal taste preference.
A wonderful recipe developed and photographed by the very talented Louise Gardner over at Primal Grapevine. You can catch Louise @primalgrapevine on Instagram and Twitter.