Serves 8 People
- 2 Cups Marcona Almonds
- 2 Tbsp Olive Oil
- 2 Tbsp fresh rosemary leaves, coarsely chopped
- Coarse Sea Salt to taste
Step 1 – Chop Rosemary
Remove rosemary leaves from the step.
Coarsely chop the rosemary
Step 2 – Fry the Almonds
In a large skillet, heat the oil over medium high heat.
Add the almonds and rosemary.
Cook, stirring constantly, until they are fragrant and toasted, approximately 1 – 2 minutes.