Herb Roasted Almonds

1. Preheat oven to 425ºF.

2. Rinse and pat dry the fresh herbs. Pour olive oil into a medium mixing bowl. Use a garlic press to crush and and then mince fresh garlic and add to the olive oil. Strip and chop rosemary leaves. Strip and chop thyme leaves. Add to the oil and mix.

3. Pour the almonds evenly onto jelly roll pans lined with Silpat and toast in the oven for ten minutes, just long enough to get hot and start to brown slightly. Remove hot almonds from the oven and add to the herbs and oil. Mix thoroughly.

4. Turn the oven down to 375ºF.

5. Add pepper and spices to almonds. Feel free to adjust spices to taste. Mix. Add salt and stir.

6. Divide the almonds evenly between the two pans, spreading out in a single layer, and return to the oven to roast until nicely browned but not burnt, for a maximum of 15 minutes. The herbs will crisp up but still retain some of their green color. Check often to prevent burning. Remove and cool.