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Only on Rosemary-scented Almonds from The Lodge at Woodloch

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3 cups raw, skinless almonds

1/4 cup extra virgin olive oil

2 tablespoons fresh rosemary, chopped

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1 teaspoon sea salt

1/4 teaspoon cayenne pepper

Place almonds on a baking sheet and bake in preheated 350º F oven for 15 minutes. Mix remaining ingredients in a bowl, and when almonds are toasted, toss them in bowl with other ingrediants. Let cool before storing in an airtight container.

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