Roasted Spanish Marcona Almonds with Honey & Rosemary Recipe
Prepare yourself for an incredibly delicious tapas dish - Roasted Spanish Marcona Almonds with Honey & Rosemary. These almonds have a satisfying crunch and are packed with sweet and savory flavors. The key to their amazing taste lies in the combination of raw blanched Marcona almonds, high-quality extra virgin olive oil, honey, and fresh rosemary. The almonds are coated in the perfect blend of flavors and then roasted to perfection. The result is a crunchy and addictive snack that will leave you craving for more. Whether you're hosting a party or simply want a tasty treat, these almonds are a must-try. And the best part? They're incredibly easy to make, taking less than 30 minutes from start to finish. So grab your ingredients and let's get roasting!
Ingredients:
- A couple sprigs of fresh rosemary
- 2 cups of raw blanched Marcona almonds
- 2 tablespoons of Miller's favorite extra-virgin olive oil
- 2 tablespoons of honey
- 1.5 teaspoons of fine sea salt
Cooking steps:
- Remove the needles from the fresh rosemary stems and roughly chop the rosemary.
- In a large bowl, combine the raw blanched Marcona almonds, Miller's favorite extra-virgin olive oil, honey, fine sea salt, and freshly chopped rosemary.
- Toss the ingredients together until well combined.
- Transfer the mixture to a baking tray lined with foil paper, ensuring the almonds are in a single layer.
- Roast the almonds in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for approximately 15 to 17 minutes.
- Carefully remove the almonds from the oven and transfer them back to the bowl.
- Add the remaining fresh rosemary to the almonds and toss until well combined.
- Place the almonds back on the foil paper in a single layer and allow them to air-dry for 10 minutes.
- Transfer the almonds to a serving dish and enjoy their delicious crunch and flavors.
