ROSEMARY MARCONA ALMONDS
Rosemary Marcona Almonds
Yield: 4
Prep time: Cook time: Total time:
Ingredients:
- 1 1/2 cup raw almonds
- 1 tbsp olive oil
- 1 tsp rosemary, finely chopped
- 1 tsp kosher salt
Instructions:
- Boil water in medium sauce pan. Pour in the raw almonds for 1 – 2 mins. Drain out the water and rinse with cold water. Pinch off the skin and set aside. Discard the skins.
- Preheat the oven for 300 degrees.
- In a sauté pan, heat the olive oil and rosemary for 30 seconds once it becomes aromatic. Pour in the blanched almonds and ¼ tsp kosher salt and combine. Saute for 1-2 mins, mix and saute for another 1-2 mins. Transfer the almonds to a baking sheet and place in the oven for 5-10 mins until the almonds are slightly golden. Must watch closely so they don't burn. Allow to completely cool then store in a glass Tupperware.