Spanish Almonds with Rosemary

• 1½ teaspoons olive oil
• 1½ teaspoons chopped fresh rosemary leaves
• 1½

In a medium sauté pan or skillet, warm the oil over medium heat and add the rosemary, allowing it to perfume the oil for 1 to 2 minutes. Add the almonds and warm for 3 to 5 minutes until golden. Transfer to a bowl and toss with the salt and paprika. Serve warm.

After the almonds cool completely, store in an airtight container in a cool, dark, dry place. At room temperature, these almond