ROSEMARY MARCONA ALMONDS

Rosemary Marcona Almonds
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Rosemary Marcona Almonds

Yield: 4
Author: Yasmine Wahab
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:

  1. 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.
  2. Preheat the oven for 300 degrees.
  3. 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.
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