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Mediterranean

Rosemary Marcona Almonds

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

snackEasyMediterranean
Prep5 minCook15 minTotal20 minServes16Temproom_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free✓ paleo✓ keto
⚠ Contains: 🥜 Nuts
Recipe
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. 1Preheat oven to 325°F
  2. 2Toss almonds with olive oil, rosemary, salt, and cayenne if using
  3. 3Spread in single layer on rimmed baking sheet
  4. 4Roast 12-15 minutes, stirring once, until fragrant and slightly darker
  5. 5Let cool completely on pan - they will crisp as they cool
  6. 6Taste and add more salt if needed
  7. 7Store in airtight container
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
winesherryvermouthnegronichampagne
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Mediterranean◆Easy