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snackEasyMediterranean

Rosemary Marcona Almonds

Spanish almonds roasted with rosemary, olive oil, and flaky salt

⏱️ Prep: 5min🍳 Cook: 15min⏰ Total: 20min👥 Serves: 16🌡️ room_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo✓ keto
⚠️ Contains: 🥜 Nuts

Ingredients

  • 2 cupsMarcona almonds
  • 2 tbspextra-virgin olive oil
  • 2 tbspfresh rosemary(finely chopped)
  • 0.5 tspflaky sea salt
  • 0.25 tspcayenne pepper(optional)

📝 Make Ahead

Store in airtight container up to 2 weeks. If they soften, re-crisp in 300°F oven for 5 minutes.

Instructions

  1. Preheat oven to 325°F
  2. Toss almonds with olive oil, rosemary, salt, and cayenne if using
  3. Spread in single layer on rimmed baking sheet
  4. Roast 12-15 minutes, stirring once, until fragrant and slightly darker
  5. Let cool completely on pan - they will crisp as they cool
  6. Taste and add more salt if needed
  7. Store in airtight container

💡 Pro Tips

Marcona almonds are already fried, so roasting time is shorter than raw nuts. Watch carefully - they can burn quickly. The rosemary should be finely chopped so it adheres. Cooling completely is essential for crisp texture.

📜 History

Marcona almonds from Spain are rounder, softer, and sweeter than California almonds. They're traditionally fried in olive oil, giving them their distinctive buttery flavor. Served simply with sherry, they're a classic Spanish tapa that's been adopted into Italian aperitivo culture.

🍸 Pairs Well With

Also pairs well with:

winesherryvermouthnegronichampagne