1 lb. raw almonds
2 T. water
2 T. olive oil
4-5 sprigs rosemary
2 tsp. salt (or to taste)
1 tsp. smoked paprika (optional)

Preheat oven to 400 degrees. In a large bowl, toss almonds with water to moisten. Toss again with olive oil. Pull rosemary leaves off stem and chop coarsely. Sprinkle almonds with rosemary, salt and paprika. Gently toss the almonds and spread on a large jelly or roasting pan. Bake in oven for 8-10 minutes; be sure not to overcook. Remove from oven and cool.

Packaging Tip: Place some of the almonds inside a small cellophane bag and tuck inside a brown Kraft paper Chinese take-home box. Wrap raffia around the box and tie with a small sprig of rosemary (see photo).

These are very quick and easy to make and make a wonderful party favor or hostess gift!