Rosemary Roasted Almonds

           Candida Program Friendly, Easy, Recipes, Snacks
Rosemary Roasted Almonds
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**This recipe contains dairy. If you have not yet incorporated ‘legal dairy’ back into your program, eliminate the dairy portion.


1 cup skin-on whole raw almonds

1 Tablespoon dried rosemary

1/2 teaspoon sea salt

1/8 teaspoon freshly-ground pepper

1/2 Tablespoon unsalted butter, ghee, coconut or red palm oil


Melt butter in a large skillet over medium-low heat. Once the butter starts bubbling, throw in the almonds ensuring they are in a single layer and stir until coated.

Add rosemary, salt, and pepper.

Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).

Remove almonds and place on paper towel until cooled to room temperature.

Store the almonds in a sealed container.

Makes 2-3 servings