In this recipe, a simple bowl of Marcona almonds is elevated by the woodsy flavor of rosemary and the crunch of coarse sea salt. Serve them with a wedge of Manchego cheese and a glass of cava.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients
Makes 1-1/2 cups
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1 1/2 Tablespoons Olive Oil
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1 Sprig Fresh Rosemary, plus 2 teaspoons minced
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1 1/2 Cups Marcona Almonds
Directions
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Heat oil and rosemary sprig over medium-low heat. When oil is warm, add almonds in single layer. Cook, stirring periodically, until golden, 10 to 15 minutes.
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Remove almonds with slotted spoon and transfer to serving bowl. Season generously with salt, then add chopped rosemary. Toss to combine and let cool before serving.