1 T. rosemary (fresh, chopped) 1 1/2 tsp. Kosher salt

Preheat oven to 350° and heat oil on small, flat pan for 2 minutes. Toss nuts with the salt and rosemary. Pour on pan with heated oil. Shake pan to coat nuts. Bake 5 minutes. Shake pan and bake another 5 minutes. Cool slightly before serving. Store in airtight container and reheat in 300° oven until warm.