Herby Roasted Almonds

Herby Roasted Almonds decorated with a sprig of rosemary.
This simple hors d’oeuvres was created by Chef Jennifer Sherman and can be found in our Community Table Cookbook.
1 cupraw, excellent quality mission or nonpareil almonds
¼ cupwarm water
2 Tblkosher salt
2 Tblextra virgin olive oil
2 sprigs fresh rosemary
2sprigs fresh sage, picked off the stems

Preheat oven to 300°F. Dissolve salt into warm water, making very salty brine. Combine salt water with almonds, olive oil, and herbs. Spread out onto a baking sheet lined with parchment paper. Roast nuts slowly, stirring and turning them from time to time with a spatula. 

When the nuts begin to turn golden, usually after about 30 minutes, remove from oven and let cool. They should crisp up as they cool. Serve warm, or reheat if necessary.