roasted rosemary almonds

Ingredients:

1 cup Marcona almonds

1 tsp olive oil

1 tsp finely chopped fresh rosemary

big pinch of sea or kosher salt

Directions:

Preheat oven to 350 degrees.

Place almonds on a rimmed sheet pan.

Drizzle with olive oil. Toss with salt and rosemary.

Roast for five minutes or just until the nuts begin to slightly deepen in color.

Cool, place in a dish and serve.

Can be made a day ahead of time. Cover tightly and keep at room temperature.

Makes 1 cup. Recipe can be doubled.