Simple & Delicious: Rosemary Fried Almonds

Simple & Delicious: Rosemary Fried Almonds

You know those days when you invite people over for dinner, but you also decide to go to the grocery store, kayak, deep clean your house, and make a 3-course meal from scratch all in the same day? No? You’re not insane? Well, apparently I am since this is exactly how I spent my Saturday. Rushing from Whole Foods to the beach, then back home to clean and make ceviche, chile-braised short ribs and polenta.

So, when the guests arrived and I started pouring watermelon mojitos, I put out Rosemary Fried Almonds because I didn’t have the time or energy to make anything more complicated, and because they’re delicious. Fried almonds are also called Marcona almonds and are served at Tapas bars far and wide. They usually cost way too much money and are easier to make at home, not to mention more tasty when they’re fresh. They’re a toasty, salty and crunchy snack that goes well with cold cocktails and beer. A simple hors d’oeuvre (can this word be singular? Somebody help me out here…), but a delicious one.

Rosemary Fried Almonds
These will keep in the firgde for about a week.

3 – 4 tbsp. olive oil (eyeball it)
2 cups whole, blanched almonds
2 tbsp. rosemary, finely chopped
1 tbsp. coarse (or kosher) salt

Heat a large skillet over medium high. Once it’s good and hot, heat the olive oil for a minute or two. Add the almonds, rosemary and salt and toss until the almonds begin to brown – about 5 – 7 minutes.

Serve immediately.

13 Comments

  1. That looks like a perfect snack to enjoy with a cocktail. My rosemary is growing out of control, so I’ll have to try this asap :)

  2. I’ve got more rosemary growing than I know what to do with! Thanks for the suggestion.

  3. believe me this is a home run when it comes to easy and tasty snacks. Good job once again Mel!

  4. Pingback: Craving: Rosemary Fried Almonds | FOODBEAST - ONLINE FOOD PUBLICATION :: BEEN HUNGRY SINCE '88

  5. This looks so simple and delicious! Can’t wait to try it. Do you think almonds with skins on would work ok? I have a big bag of those already. Thanks for the great recipe!

  6. Lisa – you can definitely do it with skin-on almonds. They just don’t take pretty pictures, so I used the blanched ones :)

  7. thanks Mel! I did make them with the skins on for a Labor Day picnic. They were dee-lish!!!!! Thanks again.

  8. Love this! Been looking for a recipe on how to make these for so long – thanks Mel!

  9. I’ve been making a rosemary spiced almond for a while now, but only 80% happy with the results. They’re a sweet/savory blend with plenty of pepper but the salt doesn’t seem to “stick” very well.

    I’ll have to try these, although my rosemary doesn’t seem to have taken to the -12 we had last week. :(

    Thanks for sharing.

  10. As far as salt sticking, I think the trick is to add the salt as soon as the almonds are removed from the pan, the oil starts to cool on the surface of the almonds and holds the salt.

  11. Found your delicious rosemary almonds showcased at Thibeaults Table, will try these for sure, delicious. Kathy.

  12. Pingback: Rosemary & Olive Oil Almonds | TourAbsurd: Traveling with a light heart!

  13. Just found your site. It’s wonderful. Made these almonds for our Easter – everyone loved them. Couldn’t find marcona almonds, so bought whole raw almonds from Trader Joe’s – blanched and skinned them. Then fried, drained and sprinkled with fleur de sel and scant rosemary. Delicious.

    Thanks!

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