1 pound slivered, blanched raw almonds (I buy mine at Trader Joe's) - make sure they're steam, not chemically, pasteurized
handful of fresh rosemary (snipped into small pieces) or about 1 Tablespoon of dried rosemary
1 Tablespoon kosher or sea salt
Put almonds in stock or sauce pan and cover with water. Add salt and rosemary and bring almost to a boil. Turn off heat, cover, and let soak for around 9 hours.
Drain almonds and spread in a thin layer on two cookie sheets. Put into oven on warm - that's 170 degrees with my oven. Test after about 14 hours - they should be crispy when done. Cool and store in airtight container.