Bacon Rosemary Sea Salt Almonds

Line a large rimmed baking sheet with parchment paper. Set aside.

In a large skillet over medium heat, cook bacon until almost crispy. Do not drain grease. Add almonds and toss to coat thoroughly. Cook until evenly toasted, about 3 minutes, stirring frequently.

Sprinkle rosemary and the sea salt over the bacon and almonds and toss until well combined. Cook for another 1–2 minutes, stirring frequently.

Spread the almonds evenly on the prepared baking sheet and allow to cool completely. Store in an airtight container at room temperature for up to 2 days.