- 1 cup raw almonds
- 1/2 cup balsamic vinegar
- 1 teaspoon sea salt
- 2 tablespoon rosemary, very finely chopped
- Place almonds in a small bowl. Pour the balsamic vinegar into the bowl, stir to coat the almonds. Let sit for one hour.
- Pre-heat the oven to 350˚. Drain the vinegar from the almonds and pat almonds dry. Add sea salt and rosemary to the bowl and stir well to coat the almonds evenly. Spread almonds evenly onto a cookie sheet and bake for 8 minutes (stir the almonds halfway through cooking).
- Remove from oven and let cool for 30 minutes. Store almonds in an airtight container.