3/4teaspoonMcCormick Gourmet Sicilian sea salt flakes
In a small saucepan, set over low heat, add rosemary sprigs and butter. When the butter is melted, allow to simmer for about a minute.
Pour the rosemary melted butter over the almonds and toss until completely coated. Sprinkle the almonds with the sugar and salt; toss one last time and transfer to a serving bowl.
*I had trouble finding raw Marcona almonds. If you find raw Marcona almonds, toast them on a parchment-lined baking sheet in a 350 degree oven for 10 minutes, until lightly toasted, and then proceed with the rest of the recipe.