Can I use regular almonds instead of Marcona Almonds?

Yes — but the texture and flavor will be different. Regular almonds are firmer and less buttery. The recipe still works; just keep an eye on the toasting time since they may take a minute or two longer.

Do I have to use fresh rosemary?

Fresh rosemary gives the best flavor and aroma, but dried rosemary can work in a pinch. Use about ½ the amount and crush it between your fingers to help release the oils.

Maldon adds clean, delicate flakes that provide the perfect finishing touch without overpowering the almonds. If you substitute another salt, start with a smaller amount and adjust to taste.

How long do these keep?

Once cooled, store them in an airtight container at room temperature for up to 1 week. They’re best within the first few days when the rosemary is most fragrant.

Can I make these ahead for entertaining?

Absolutely! They’re a great make-ahead snack. For best flavor, prepare them the day before and give them a quick toss in a warm skillet for 1–2 minutes just before serving.

Can I double the recipe?

Yes — but if you do, toast the almonds in batches. Overcrowding the skillet prevents even toasting and can cause the rosemary to burn.

Rosemary Marcona Almonds

Ingredients

Units Scale

2 tablespoons extra-virgin olive oil (see notes)
1/2 cup Marcona almonds, raw
2 sprigs fresh rosemary, chopped
Maldon sea salt, for sprinkling

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Instructions

Prep your ingredients. Finely chop the fresh rosemary and set it aside (I left the Rosemary sprig whole for the picture but make sure to chop so that it does coat the almonds. Measure out the Marcona almonds, olive oil, and Maldon salt so everything is ready to go.

Warm the olive oil. Heat a large skillet over medium heat. Add the olive oil and let it warm for about 30 seconds—just until it shimmers but doesn’t smoke.

Add the almonds and rosemary. Pour the Marcona almonds into the skillet, then sprinkle the chopped rosemary over the top. Stir well so the almonds are evenly coated in the fragrant oil and rosemary (so that they don’t overlap).

Toast the almonds. Cook for 12-14 minutes, stirring frequently to prevent burning. The almonds are ready when they become aromatic and lightly golden. Keep a close eye—they can go from perfect to too dark quickly.

Remove from heat. Remove the toasted almonds with a slotted spoon. Spread them out into a single layer so they cool evenly and stay crisp. (The extra rosemary infused oil can be used to cook with!)

Finish with Maldon. While the almonds are still warm, sprinkle Maldon salt flakes over the top. Toss gently so the salt adheres without breaking the flakes.

Cool and enjoy. Let the almonds cool for a few minutes before serving. They’ll crisp up as they cool. Store any leftovers in an airtight container at room temperature for up to a week.

Notes

Add enough olive oil to coat the bottom of the pan, usually a couple of tablespoons all while allowing the almonds to form a single layer

Author: Amy's Nutrition Kitchen
Cook Time: 15
Category: Snacks