/ Comments Off on Rosemary Marcona Almonds

Rosemary Marcona Almonds

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

Print Recipe Pin Recipe

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.
Tried this recipe?Let us know how it was!
Cheers, Laurie