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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

ROSEMARY ROASTED MARCONA ALMONDS Recipe

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This recipe for ROSEMARY ROASTED MARCONA ALMONDS is from BAKKEN AND BEYOND, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Marcona Almonds (from Spain)
1-2 Tbsp Extra Virgin Olive Oil
1 Tbsp minced fresh Rosemary

Sea Salt, ground or flakes
Directions:
Directions:



Preheat the oven to 400º.

In a medium bowl; Drizzle the almonds lightly with extra virgin olive oil then toss together with rosemary.

Line a baking sheet with aluminum foil and spread out a single layer of Marcona almonds.
Bake approx 8 min. watching them closely so they don't burn

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.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
5 min

 

 

 

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