Rosemary and Garlic Slow-Roasted Almonds

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 clove Garlic
  • 3/4 tsp Rosemary, whole dried

• Baking & Spices

  • 1 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 4 cups Almonds, whole raw

Found on foodiewithfamily.com

Description

Directions

• Toss all of the ingredients together in a mixing bowl until everything is evenly dispersed and the nuts are evenly coated with oil. Pour the nuts onto a rimmed baking sheet and spread them into a single layer. Put in a cold oven and set the temperature to 170°F or thereabouts. Roast overnight (or 8 hours) or until the oil is absorbed and the nuts appear matte. Remove from the oven, cool completely and transfer to a canning jar or another container with an airtight lid. The seasonings may fall off of the nuts. Thats okay! Just transfer the seasoning to the jar as well!
• These are good for up to a month, kept tightly covered, at room temperature. I seriously doubt youll be able to keep your hands (and mouth) off of them that long, though!