Roasted Spanish Marcona Almonds with Honey & Rosemary
These Roasted Spanish Marcona Almonds with Honey & Rosemary are sweet & savory and have an incredible crunch to them. The perfect tapas appetizer dish.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups raw blanched marcona almonds
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 1/2 tsp fine sea salt
- 4 sprigs fresh rosemary finely chopped
Instructions
- 1
Add 2 cups of raw blanched marcona almonds into a large bowl, also add in 2 tbsp of extra virgin olive oil, 2 tbsp of honey, 1 1/2 tsp of fine sea salt and 2 tbsp of freshly chopped rosemary, toss together until everything is well combined
- 2
Add the coated almonds into a baking tray lined with foil paper (reserve the bowl the almonds where mixed in), using a spoon make sure all the almonds are in a single layer so they all roast evenly
- 3
Add the almonds into a preheated oven, bake + broil option 190 C - 375 F between 15 to 17 minutes, making sure to keep an eye on them so they don´t over-cook
- 4
After roasting the almonds remove them from the oven and add back into the large bowl, add in 1 tbsp of freshly chopped rosemary and toss together, add the almonds back into the foil paper and once again make sure they are in a single layer, leave them to air dry
- 5
After letting the almonds air dry for 10 minutes, they are ready to be served, store in an air-tight container, they will hold for up to 7 days, enjoy!