These are a simple and tasty treat to make to impress everyone at a cocktail party…just make sure no one is allergic. These Cocktail Marcona Almonds with Rosemary and Thyme are almost impossible to resist and go GREAT with a nice dry Chardonnay or a lemon drop martini. They’re sure to be a hit wherever you serve them.
Recipe
1lb. raw blanched almonds
1 tbsp. fresh rosemary
1 tbsp. fresh thyme leaves
2 tsp. Extra Virgin Olive Oil
2 tsp. Fleur De Sel or Kosher Salt
Preheat your oven to 375°. Finely chop rosemary leaves and gently remove thyme from the stem, combining the chopped rosemary and thyme. On a cookie sheet, lay out the pound of almonds and coat in olive oil. Sprinkle the top with rosemary and thyme and place in the oven for 15 minutes, turning occasionally. Afterr 15 minutes, sprinkle the almonds with fleur de sel or kosher salt and toss before finishing the last 5 minutes in the oven.
*if you have a hard time finding blanched almonds, you can blanch your own. Just take a pot of boiling water and blanch the almonds for no more than 60 seconds, remove the skin, and let them cool before roasting.