Rosemary Roasted Marcona Almonds
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 16
  • 2 cups Marcona almonds
  • 1-2 tablespoons extra virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • 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 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.