Sweet & Salty NutsRecipe By: Sasha Seymour
This recipe calls for Marcona almonds, but you can use walnuts, as well.
- 1 tbsp extra-virgin olive oil
- Leaves of 1 sprig rosemary (approx. 1 tbsp, loosely packed)
- 1 1⁄2 cups Marcona almonds
- 1 tsp honey
- Salt and pepper, to taste
Directions Yield: Serves 6
- Heat frying pan over medium heat. Add all ingredients; stir to coat almonds. Cook until almonds are very lightly toasted, 3 minutes. Remove from heat; let cool before serving.