These almonds can be used in many different uses. I love to use them as part of an appetizer platter with delicious cheeses, olives, and Spanish hams. They are also wonderful to just put out for a delightful snack.
Rosemary Marcona Almonds
Ingredients
- 1/2 lb Marcona Almonds
- 1/2 tbsp. Each Fresh Rosemary and Thyme – minced 1 tsp. Lemon Zest
- 1 tsp. Crunchy Coarse Sea Salt
- 1/2 tsp. Sugar
- 1/4 tsp. Paprika
- 3 tbsp. Extra Olive Oil
Instructions
- Pre-heat oven to 325°F.
- On a cutting board, combine minced rosemary, thyme, lemon zest, salt, and sugar. Transfer to a small bowl and mix well. Stir in paprika.
- In a medium bowl, combine almonds and oil. Sprinkle with salt mixture; toss to coat. Spread the almonds out evenly on a baking sheet lined with parchment paper.
- Roast for 5 to 6 minutes, watching carefully to prevent burning until lightly browned for a total of 7 minutes. Remember, every oven does cook differently. Adjust the timing accordingly.
Notes
Let cool for 5 minutes. Serve warm. Cool completely. Store in an airtight container for up to 5 days. Reheat on a baking sheet in a 300°F oven for 5 minutes.
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