Crunchy Rosemary Almonds
1 lb almonds - blanched
1t - 1T teal salt
1 - 2 t powdered rosemary
2T or more of dried rosemary sprigs
Olive oil
Soak the almonds over night (longer is OK too) in water mixedwith the Real salt and powdered rosemary - in the refrigerator. Drain almonds and dehydrate slowly until crunchy.
A VERYlow oven works, but a temperature-controlled dehydrator is best. I keep the oven as low as possible, but so that it still comes on now and then. Stir almonds occasionally and taste-test until they are at the desired crispness. This can take from 4 - 6 hours or even over night - depending upon your oven and the humidity, etc.
Pour almonds into a bowl and drizzle olive oil (or coconut oil) over them - just to lightly coat. Stir in dried rosemary sprigs (I love these, so I'm VERY generous with them). Sprinkle a little extraRealSalt, if needed.
Be sure to taste the almond with a sprig of rosemary...divine!