Rosemary & Rose-Scented Marcona Almonds
Ingredients
- 2 cups Marcona almonds
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped rosemary
- 1 teaspoon rose tea
- ½ teaspoon Maldon flake salt, divided
Instructions
- Preheat oven to 375°F. Toss together almonds, oil, rosemary, rose tea and ¼ teaspoon of the salt and place them on a lined baking sheet. Bake for about 5–8 minutes, turning a few times with a spatula as they cook. Remove from the oven and sprinkle with the remaining ¼ teaspoon of salt. Serve slightly warm or store in a sealed container at room temperature until ready to serve.
