Pour 1-inch of oil into a saucepan and heat to 380° F (195° C).
Finely chop fresh rosemary leaves and mix with sea salt in a small bowl.
Add the almonds and sauté until lightly golden brown.
Remove with a slotted spoon, allowing the excess oil to drip back into the saucepan. Spread over a parchment lined baking sheet in a single layer.
Sprinkle with rosemary and sea salt mixture, and gently toss to thoroughly coat.
Allow to cool slightly before serving.
Notes
Store the almonds in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator or freezer to maintain freshness. Allow to thaw at room temperature.