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
Makes 1-1/2 cups
1 1/2 Tablespoons Olive Oil
1 Sprig Fresh Rosemary, plus 2 teaspoons minced
1 1/2 Cups Marcona Almonds
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.
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.