Come about 4:00, I need a snack. It needs to have crunch, and if there’s the right balance of sweet and salty, you’ve got my attention. Unfortunately, most snacks that fit this bill are not the best for you. (BBQ Potato chips anyone?) These almonds totally hit the spot. They’re sweet and salty with definite crunch. They’re really easy to make, and they’ll keep for about 2 weeks (although they never last that long at my house!)
1 Cup Raw Almonds
1 T Maple Syrup
Dash Himalayan Pink Sea Salt
Sprinkle Dried Rosemary (Optional)
Preheat oven to 350 F.
Add the almonds and maple syrup to a bowl and stir until the almonds are covered with the syrup. Spread onto a cookie sheet lined with parchment paper. Sprinkle with Himalayan pink sea salt and the rosemary (if using). Bake for 7-10 minutes, you should be able to smell the almonds. Let cool.