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Sweet and Salty Rosemary Marcona Almonds

Prep Time5 mins
Servings: 1 cup marcona almonds


  • 2 tablespoons unsalted butter
  • 2 rosemary sprigs
  • 1 cup roasted Marcona almonds
  • 1 1/2 teaspoons pure cane sugar
  • 3/4 teaspoon McCormick Gourmet Sicilian sea salt flakes


  • In a small saucepan, set over low heat, add rosemary sprigs and butter. When the butter is melted, allow to simmer for about a minute.
  • Pour the rosemary melted butter over the almonds and toss until completely coated. Sprinkle the almonds with the sugar and salt; toss one last time and transfer to a serving bowl.


*I had trouble finding raw Marcona almonds. If you find raw Marcona almonds, toast them on a parchment-lined baking sheet in a 350 degree oven for 10 minutes, until lightly toasted, and then proceed with the rest of the recipe.


Serving: 4g