Photo: c. foodblogchef 2019- Flowering Almond Trees in Ronda, Spain
ROSEMARY ROASTED MARCONA ALMONDS (copy and paste to print)
serves 16
Ingredients:
2 cups blanched Marcona almonds (or other blanched almonds)
1-2 tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
a pinch of smokey Spanish pimentón (optional)
1 tablespoon minced fresh rosemary (or 50/50 rosemary and fresh thyme)
sea salt
Preparation:
Preheat the oven to 350 degrees F.
1. Mince the herb(s) and mix with the spices and grated lemon zest.
2.In a large bowl, drizzle the almonds with the olive oil and mix to coat the almonds; add the spices, lemon zest, and rosemary mixture and toss to coat evenly.
3. Line a baking sheet with aluminum foil or parchment paper and spread out a single layer of almonds.
4. Roast almonds 10-15 minutes stirring every 5 minutes until they start to turn a slightly darker brown color. Be careful not to burn during the last 5 minutes, the almonds should be light brown not scorched.
5. Remove from the oven and toss generously with coarsely ground or flaky sea salt. Serve warm.