Roasting rosemary almonds on the stovetop is one of the easiest and most delicious additions for an appetizer tray or cheeseboard when you're entertaining guest! Even better, they're perfect for every day snacking and to add to your bentos to carry with you on the go!
Warm the oil or ghee in a large skillet over medium heat.
When hot (you can sprinkle in some water and it should sizzle a bit), add the almonds and stir to coat.
At the remaining ingredients - salt, rosemary, and optional pepper - and stir to coat. Toast over low-medium heat for 5-10 minutes or until fragrant and toasted. Stir as needed to prevent burning.
Enjoy!
Notes
Don't multi-task when making stovetop roasted almonds. Be sure to pay attention so they do not burn.Use raw almonds here. Almonds are toasted and ready when you start to see their color change and maybe even brown up a bit more in some spots. They may still feel a bit soft but will firm up as the cool.Stir or shake the pan every few minutes. You want to keep the almonds from sitting in one place too long which may cause them to burn.You can use fresh rosemary here if you'd prefer - I would increase the amount to 2 Tablespoons for fresh rosemary, and give it a rough chop before adding to the pan.