Blanch Almonds: Boil almonds in water for about 30 seconds. Drain the almonds in a sieve, then place them in a clean dish towel. Rub them to remove the skins.

Put oil in small saute pan. When hot add almonds. Saute a couple of minutes tossing to brown evenly. Watch closely and remove as soon as golden. Pour oil and almonds into sieve in bowl. Reserve oil for other use.

Toss almonds with minced rosemary in ziplock. Close and let flavor absorb. Let much of rosemary fall off. Toss with salt.

Store in an airtight container.