Michelle brought these in and Karen and I got to sample them. They are delicious!
Here are her instructions:
“I just took a bunch of raw almonds and squeezed lots of lemon juice on them, stirred them up and let them sit for a few minutes to absorb the flavor. I then added just enough agave syrup so the salt had something to stick too. Then I just sprinkled Himalayan Salt (the pink coarse salt) all over and baked at 250F. I only kept them in the oven for about 35 minutes because I ran out of time. Ideally, I’d keep them in as long as possible as the more roasted they are the better I think. Make sure to stir them often.
Let them fully cool and enjoy!”