If you’ve never had a marcona almond before, they’re more flavorful, a little sweeter, and have a different kind of crunch to them than conventional almonds. The crunch has more of a macadamia nut-like texture to it, and they’re easily my favorite nut.
- extra virgin olive oil
- 1/2 cup marcona almonds, raw
- 1 or 2 rosemary sprigs
- crunchy coarse sea salt, for sprinkling
- Pour enough olive oil to coat the bottom of a skillet, and add a rosemary sprig to the oil. Add the marcona almonds to the oil, and make sure they are all in a single layer in the oil.
- Place the skillet over medium low heat for 10 minutes, then give it a stir. The almonds should be starting to turn golden brown. Cook for an additional five minutes, stirring halfway through, then remove the almonds with a slotted spoon. Toss the almonds with a good pinch of crunchy sea salt, and if desired, you can mince some rosemary leaves and toss them with the almonds for extra rosemary flavor. Let the almonds cool, then serve and enjoy!