From the April/May 2015 issue
Makes 2 cups


  • 2 cups raw almonds
  • 2 TBSP finely chopped fresh rosemary
  • 2 TBSP honey
  • 2 TBSP extra virgin olive oil
  • 1 tsp sea salt


  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, combine all of the ingredients. Stir to evenly coat the almonds with the olive oil, honey and rosemary.
  3. Spread the almonds out in an even layer on the baking sheet.
  4. Bake for

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