Print

Roasted Rosemary Marcona Almonds

This easy and tasty appetizer takes only minutes to make and they disappear just as quickly!

Course Appetizer
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 2 Cups
Author Holliday Johnson

Ingredients

  • 2 Cups Marcona Almonds
  • 3 Tbsp Olive Oil
  • 3 Tbsp Fresh Rosemary chopped
  • Holiday's House Seasoning (or Sea Salt & Pepper) to taste

Instructions

  1. Heat oil in a heavy skillet on medium-high heat.

  2. Saute almonds until they turn light brown.

  3. Add in chopped rosemary as they are cooking.

  4. Remove from heat and let cool for 30 minutes.

  5. Add Holiday's House Seasoning or Sea Salt to taste and serve.

Recipe Notes

These will keep in an airtight container for 2-3 weeks.