Description
Marcona almonds, also called the ‘queen of almonds’, are a variety of almonds from Spain. They are delicious fresh, soaked overnight, and peeled, but they also make the most satisfying and healthiest snack when roasted. This roasted Marcona almonds recipe with olive oil and fresh herbs is easy to make and deliciously addictive. Stay away from most Marcona almonds you find in stores, they are roasted in canola or sunflower oil.
Ingredients
- 1 heaping cup blanched (peeled) Marcona almonds
- 1/2 teaspoon sea salt
- Fresh herbs: a few sprigs of rosemary, oregano, thyme
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 300F.
- Transfer the almonds to a baking sheet. I use stainless steel, so no parchment paper. If you use an aluminum or nonstick sheet, you can use parchment paper.
- Add the oils, herbs, and salt and toss well until the almonds get coated with the oil, and salt and rubbed with the fresh herbs.
- Roast for 10 minutes. Take out and toss them well again, and put them back in the oven for another 5 minutes. Keep an eye on them in case your oven runs hotter. They should get golden brown.
- 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.
- When they are cool, transfer them to a serving bowl or an air-tight container, making sure you get as much of the herbs (discarding the sticks) and store them in the fridge.
Notes
They are the best when eaten from the fridge, cold.