Marcona Almonds are toasted in a rosemary-infused olive oil for a delicious Spanish snack!
Ingredients
extra virgin olive oil
1/2cupmarcona almondsraw
2sprigsfresh rosemary
crunchy coarse sea saltfor sprinkling
Instructions
Pour enough olive oil to coat the bottom of a skillet, usually a couple tablespoons, then add a rosemary sprig to the oil. Add the nuts to the oil, and make sure they are all in a single layer.
Place the skillet over medium low heat for 10 minutes, then give it a stir. The almonds should be starting to turn golden brown. Cook for an additional five minutes, stirring halfway through, then remove the almonds with a slotted spoon.
Toss the almonds with a good pinch of crunchy sea salt, and if desired, you can mince some rosemary leaves from the second sprig and toss them with the almonds for extra rosemary flavor. Let the almonds cool, then serve and enjoy!
Notes
Storing leftovers: Keep in an airtight container at room temperature for up to 2 weeks.Freezing: Store in an airtight container for up to 3 months. To thaw, leave at room temperature for 2 hours.