Herbed Marcona Almonds
Appetizers don’t get much easier than these herb-roasted Marcona almonds, which make a great accompaniment to sparkling wine and cocktails. Imported from Spain, Marcona almonds are sweeter and moister than other almond varieties.
- 1 lb. (500 g) roasted salted Marcona almonds
- 1 Tbs. minced fresh thyme
- 1 Tbs. minced fresh rosemary
- 1 Tbs. olive oil
- Kosher salt
- Freshly ground pink peppercorns (optional)
Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine the almonds, thyme, rosemary and olive oil and toss to coat. Transfer to the prepared baking sheet and roast, stirring halfway through, until golden brown, 8 to 10 minutes.
Transfer the almonds to a bowl and season with salt and pepper. Serve warm or at room temperature. Serves 12.
Williams-Sonoma Test Kitchen