rosemary-roasted almonds

The holidays are without a doubt my favorite "time" of year. Not necessarily my favorite "season," but these words are not synonyms.

Rather, I love how giving and joyful the holiday atmosphere is. Honestly, I find it a tad sad that we have to have a "time" for this, but nevertheless it is lovely.

Determining gifts is always a doozy. It's no secret that the best gifts are "gifts from the heart." But I mean really, what does that actually mean. Reflecting, I know some of the best gifts I've received have to do with thought and effort. 


For me, this means creating some holiday noshes to share, some savoury and some sweet. And let's begin with going a little "nuts."


rosemary-roasted almonds

loosely adapted from here


2 heaping cups raw almonds (organic preferably)

1 heaping tablespoon fresh rosemary, chopped

¾ sea salt (fleur de sel if you can spare)

1 tablespoon olive oil (avocado or grapeseed should also work)

Preheat oven to 325˚F. Place almonds in a bowl with the rosemary. Drizzle in oil and mix with hands. Add salt and mix again thoroughly.

Place parchment on a baking sheet. Pour almonds onto sheet, spreading into a single "layer." Place in oven and cook for 15-20 minutes, or until roasted to desired.

Cool off and enjoy!