I’ve posted a number of semi-complex recipes and thought maybe you’d like a really simple one. Roasted almonds with rosemary and olive oil. All you’ll need are 4 ingredients, a half-sheet pan or cookie sheet, and a working oven or toaster oven. It’s a delicious snack and particularly autumnal. 
Ingredients
3 cups (1 pound) whole raw almonds
2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
1 teaspoon dried (crushed) rosemary (I always use about 1 tbsp because I REALLY like rosemary!)
Directions
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated.
- Spread into a single layer on a large baking sheet.
- Roast for 10 minutes, stir, and continue roasting for another 10 minutes. Watch closely during the last 10 minutes to make sure they don’t get too brown. Oven temperatures vary widely.
- Cool completely on baking sheet before storing in an airtight container.