November 17, 2008 • Appetizers,
The holiday season is here and that means all sorts of entertaining, including the unexpected sort. A great snack to offer guests – whether you’re expecting them or not – is a warm bowl of Marcona almonds from Spain roasted with rosemary. They’re simple to make, guests gobble them up at every event I do, and best of all you can keep them in the freezer ready to go. I buy the large can of Marcona almonds that they sell at Costco because they are cheaper and I tend to entertain for crowds, but you can also buy them in smaller quantities at Whole Foods.
- 2 cups Marcona almonds
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh rosemary
- 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 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 in the freezer in a covered container. To serve again, just reheat in the microwave and add a little more salt.
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