Roasted Marcona Almonds with Olive Oil and Fresh Herbs

Do you know all those Marcona almonds you find in stores that are roasted with sunflower or canola oil? What a waste of Marcona almonds! I finally ordered one pound of blanched Marcona almonds and decided to make my own roasted Marcona almonds. The result, deliciously addictive.

You obviously need naked, blanched Marcona almonds, which are impossible to find in stores, at least where I am, in Dallas. So I finally ordered one pound from Nuts.com (this is not a sponsored post). The same day I had received my new order of my favorite organic, extra virgin olive oil, Kasandrinos (use code ‘creativeinmykitchen‘ for 10% off your entire order), and I had lots of fresh herbs at home, so it was the perfect moment to give this treat a try. For best result and nutritional value, use a good quality salt, like Redmond sea salt.

I will cut this story short, because it is an easy one, so here it is the recipe. I hope you love it. One word about eating and storing though: Let them cool complelty before you enjoy, they’ll get crunchy. Also, they are the crunchiest and most delicious when kept in the fridge, in an air tight glass container.

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Roasted Marcona Almonds with Olive oil and Fresh Herbs

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By Claudia Curici – Serves: 4-6

Prep Time: 5 minutes – Cooking Time: 15 minutes

A healthy, delicious snack that you or your guests will love.

Ingredients

• 1 heaping cup blanched (naked) Marcona almonds
• 1/2 teaspoon sea salt
• few sprigs of fresh herbs: rosemary, oregano, thyme
• 1 tablespoon extra virgin olive oil

Instructions

1

Preheat the oven to 300F.

2

Transfer the almonds to a baking sheet (I use a stainless steel so no parchment paper).

3

Add the oils, herbs and salt and toss well until the almonds get coated with the oil, salt and rubbed with the fresh herbs.

4

Roast for 10 minutes. Take out and toss them well again and put back in the oven for another 5 minutes. Keep an eye on them in case your oven runs hotter.

5

Take them out, toss them some more and let them on the sheet pan to cool. At this point, the herbs should be dried out and easily breakable, and the almonds are still a little chewy, but they'll get crunchy when they cool down. At this point you can also add more salt if you want a saltier bite.

6

When they are cool transfer them to a serving bowl or an air thight container, making sure you get as much of the herbs (discarting the sticks) and store in the fridge.