Rosemary Roasted Marcona Almonds
- 2 cups Marcona almonds
- extra-virgin olive oil
- 1 tablespoon fresh rosemary minced
- sea salt
- 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.
- 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)