1 bunch fresh rosemary
1 tablespoon olive oil
2 teaspoons kosher or sea salt, divided
1 tablespoon dried rosemary (optional)
Preheat oven to 350. Spread almonds on a baking sheet in a single layer. Drizzle the olive oil on top. Sprinkle with 1 teaspoon of the salt. Smother with the fresh rosemary - you want as much coverage as possible, as pictured below.
If anyone else has a go-to snack kept on hand, please share!