We made this in the Olive This! kitchen recently and were surprised with how much flavor three ingredients provided for these almonds. Preparation was easy and quick; the majority of the time was spent where it should be: slow roasting in the oven. A perfect appetizer for entertaining; you can either make it ahead or throw it in the oven an hour or two before guests arrive for a freshly roasted treat without the pre-party fuss.
INGREDIENTS
- 1 pound fresh, whole almonds (about 3Ā½ cups)
- Ā¼ cup plus 1 tablespoon of ourĀ Olive This! Garlic Infused Extra Virgin Olive Oil
- 2 teaspoons fine to medium salt (or to taste)
- Ā¼ cup fresh rosemary leaves, plus 1 tablespoon as an optional garnish
Directions
Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl toss the almonds with the garlic infused olive oil and 1/4 cup fresh rosemary leaves.
Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of our garlic infused olive oil.
Allow to cool fully and serve.
Have a comment? Weād love to hear from you. Have you tried this dish?Ā Do you have a variation that you think others will enjoy? Leave us a comment below.
Great idea as appetizer! We will share the recipe on our page.
Loved the almonds–gave as gifts. A couple of recipients suggested more Rosemary, so I’m passing along what I did with the next batch: 1 T. less olive oil for roasting & increased the Rosemary to 1/3 cup, plus I chopped the Rosemary for better adherence to the almonds–friends were happy! They are more senior and perhaps have less acute taste buds! -:)