Skillet Roasted Rosemary Hazelnuts

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the fresh rosemary sprigs. Stir and cook for 2 -3 minutes. Remove the sprigs and discard.
3. Add the raw nuts to the skillet and stir well to coat the infused rosemary oil.
4. Season with salt, pepper, and tablespoon of minced rosemary.
5. Continue cooking, stirring frequently, for about 5 minutes or until the nuts are golden brown.
6. Transfer to paper towels to drain and cool.
7. Serve warm or at room temperature.

Store the nuts in an airtight container for up to 2 weeks.Store the nuts in an airtight container for up to 2 weeks.