**This recipe contains dairy. If you have not yet incorporated ‘legal dairy’ back into your program, eliminate the dairy portion.
Ingredients:
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
Directions:
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
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