Marcona almonds are sweeter and creamier than other almonds. Adding a salty, herbaceous vibe makes them the perfect partner for sipping with Sweet Vermouth Rouge.
Ingredients
SERVINGS: 2 Cup(s)
- 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
Preparation
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.
