Preheat the oven to 300ºF and spread the almonds in a single layer on a parchment lined baking sheet. Place the almonds in the oven, and toast for 15-20 minutes, shaking the pan occasionally to rotate the almonds.

When the almonds are golden brown and fragrant, remove them from the oven, and lower the temperature to 200ºF.

Place a medium sized skillet over medium heat, then add the olive oil, rosemary, and garlic powder to the pan. Sauté for 2-3 minutes stirring constantly, making sure the mixture doesn’t brown, lowering the heat if necessary.

Then add the sea salt and almonds to the pan, and stir to combine. Add the the maple syrup, and stir again to combine, before scraping the almonds out of the pan and onto the lined baking sheet.

Place the almonds back in the oven for 10-15 minutes to make sure the herbed coating properly dries on, and the almonds remain crunchy.

When the almonds are done, let them cool on a rack until they reach room temperature before storing. Store them in an airtight container at room temperature for up to 2 weeks. Or place them in an airtight freezer friendly container for 1-2 months.