I´m a sucker for crunchy almonds and these Roasted Spanish Marcona Almonds with Honey & Rosemary are no exception. Loaded with an array of flavors, they´re sweet & savory, they have a beautiful crunch to them and it all comes together in 30 minutes. I like to serve these almonds as a tapas appetizer next to a couple cold beers, but they´re also great for a quick snack.
For this recipe I used raw blanched marcona almonds, but you can use any type of almonds that you like. However, I do recommend you use marcona almonds. They have a heart-like shape to them and offer an incredible flavor & texture.
To make this recipe vegan, you can just substitute the honey for agave syrup. In this recipe I used 2 tablespoons of honey, you can replace it with 1 1/2 tablespoons of agave syrup. Since agave syrup is sweeter than honey, just add a little bit less.
What really takes these roasted almonds to the next-level is the extra virgin olive oil. The olive oil is what cooks the almonds through while they are roasting and gives them that incredible flavor. For this recipe I used an Organic Extra Virgin Olive Oil from Apollo Olive Oil. This is their new ¨Miller´s Favorite¨. Basically the best EVOO I have tasted from Apollo. If you´re a fan of EVOO like me, you need this olive oil in your life.
Watch the Video Below on how to make these Roasted Spanish Marcona Almonds with Honey & Rosemary
Roasted Spanish Marcona Almonds with Honey & Rosemary
- 2 cups raw blanched marcona almonds
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 1/2 tsp fine sea salt
- 4 sprigs fresh rosemary finely chopped
Add 2 cups of raw blanched marcona almonds into a large bowl, also add in 2 tbsp of extra virgin olive oil, 2 tbsp of honey, 1 1/2 tsp of fine sea salt and 2 tbsp of freshly chopped rosemary, toss together until everything is well combined
Add the coated almonds into a baking tray lined with foil paper (reserve the bowl the almonds where mixed in), using a spoon make sure all the almonds are in a single layer so they all roast evenly
Add the almonds into a preheated oven, bake + broil option 190 C - 375 F between 15 to 17 minutes, making sure to keep an eye on them so they don´t over-cook
After roasting the almonds remove them from the oven and add back into the large bowl, add in 1 tbsp of freshly chopped rosemary and toss together, add the almonds back into the foil paper and once again make sure they are in a single layer, leave them to air dry
After letting the almonds air dry for 10 minutes, they are ready to be served, store in an air-tight container, they will hold for up to 7 days, enjoy!
Buy the Organic Extra Virgin Olive Oil I used to Make these Roasted Almonds.
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