Rosemary Roasted Marcona Almonds

• 2 cups Marcona almonds
• extra-virgin olive oil
• 1 tablespoon fresh rosemary minced
• sea salt

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spread out a single layer of Marcona almonds. Drizzle lightly with extra virgin olive oil then toss together with about 1 tablespoon of minced fresh rosemary. Roast almonds until they start to turn a slightly darker brown color. Remove from the oven and toss generously with coarsely ground or flaky sea salt. Serve warm. Store leftovers back in the freezer in a covered container. To serve again, just reheat in the microwave and add a little more salt.
2. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spread out a single layer of Marcona almonds. Drizzle lightly with extra virgin olive oil then toss together with about 1 tablespoon of minced fresh rosemary (keep a plant growing in your kitchen during the winter - it looks and smells great!). Roast almonds until they start to turn a slightly darker brown color. Remove from the oven and toss generously with coarsely ground or flaky sea salt. Serve warm. Store leftovers back in the freezer in a covered container. To serve again, just reheat in the microwave and add a little more salt.

marcona almonds, extravirgin olive oil, rosemary, salt

Taken from www.yummly.com/recipe/Rosemary-Roasted-Marcona-Almonds-1670363 (may not work)