makes: 2 cups
- 2 cups raw almonds
- 2 tsp. salt
- 4 tsp. water
- 3 tbsp. roughly chopped fresh rosemary (1 1/2 tbsp. dried)
- 1 tsp. fresh crushed black pepper (optional)
1. Put the almonds in a bowl and add 2 tsp. water and 2 tsp. salt.
2. Mix well and let the mixture marinate/brine for 30 to 60 minutes, mixing every 15 minutes or so so that water doesn't pool in the bowl.
3. Preheat oven to 285 F/140 C.
4. Add the rosemary and remaining 2 tsp. water to the almonds.
5. Mix well and put into a baking tray large enough to hold the almonds in a single layer.
6. Roast for 20 minutes, stir, then roast for another 3-5 minutes.
7. Let the almonds cool completely before trying. Straight out of the oven they will not be crunchy and will taste moist/steamy. Don't put them back in the oven!
8. Refrigerate if not using right away.
1. Salt to taste. Regular iodized salt is finer and may make the nuts over-salted so start with less salt.
2. Be generous with the rosemary. Since the almonds are dry-roasted the rosemary will not stick as well as with oil, so some will fall off the almonds if you stir them too much.
3. Keep an eye on the almonds after the initial 20 minutes. They can go from done to overdone in minutes!