I know what you’re all thinking…”Oh my goodness, next week is Christmas, I need a snack recipe to set out for my friends and family that only takes a few minutes!”
I know! Me, too!
Whole30 is not about snacking yourself through the day, so think of this recipe as a delicious addition to a Whole30 meal (topping a salad or chopped over roasted veggies) and as mercy to yourself when you are famished and only grain-carb-sugar city has come to town.
These Rosemary Spiced Almonds are a cinch to prepare and totally hit the spot when you want that extra depth to your already amazing meal.
ROSEMARY SPICED ALMONDS
1 lb. of organic raw almonds
2 Tbs. of ghee
1 tsp. of sea salt
Dash of white pepper
2 Tbs. of fresh rosemary, minced
Melt ghee in a large saute pan on medium low heat
Add almonds to the pan and toss with the melted ghee.
Add sea salt, white pepper and rosemary and toss once more.
Continue to cook on low heat, tossing frequently, until almonds begin to toast, about 5 minutes.
When toasted, remove from heat and allow to cool in a bowl.
Store in a glass jar for about 2 weeks.