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Roasted Spanish Marcona Almonds with Honey & Rosemary

Course Appetizer, Snack
Cuisine Spanish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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!

Recipe Notes

Buy the Organic Extra Virgin Olive Oil I used to Make these Roasted Almonds.