|1 cup||raw, excellent quality mission or nonpareil almonds|
|¼ cup||warm water|
|2 Tbl||kosher salt|
|2 Tbl||extra virgin olive oil|
|2||sprigs fresh rosemary|
|2||sprigs 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.