Roasted Marcona Almonds with Olive Oil and Fresh Herbs

📷 by: Creative in My Kitchen

These roasted Marcona almonds (aka the "Queen of Almonds") with olive oil and fresh herbs are easy to make and deliciously addictive.

INGREDIENTS:

• 2 tablespoons Herbes de Provence Extra Virgin Olive Oil*
• 1 heaping cup blanched (peeled) Marcona almonds
• 1/2 teaspoon Salt
• Fresh herbs: a few sprigs of rosemary, oregano, thyme

DIRECTIONS:

1. Preheat the oven to 300F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

* Note: You can also make it with any of our amazing Extra Virgin Olive Oils, which will change the flavor and be just as delicious. So just experiment until you find your favorite flavor!