It's that time of year when cocktail hour takes on a whole new meaning. Our calenders are filled with open houses, celebrations big and small, and dinner parties, just because it's the festive thing to do.
The appetizers served set the tone for every affair. Best thing about these almonds, they are both easy to prepare and elegant on presentation. Serve them for a fancy gala or a casual get-together with friends. They will be the hit of par-tee regardless of the occasion. There might even be a toast in your honor after these tasty bites are consumed.
These dressed up nuts are perfect with cocktails. They are so nice with a crisp white wine and stand up to a nicely-bodied red.
Have you had Marcona almonds before? It used to be the only place you could get them was in Spain, where I first tasted them many years ago. Now they are widely available in the states. I purchase a roasted and seasoned version at Costco, which I used for this recipe. And Whole Foods sells a raw version.
They have a nice texture, kind of crumbly and are a little bit sweeter than almonds grown here. They are by far my favorite nut.
With a little bit of seasoning you end up with a really nice appetizer that can be put together in 10-15 minutes.
If you want to gift them, I would recommend keeping them in a bowl, wrapping with cellophane and tying with a bowl. They would leave grease residue from the olive oil if just placed in a bag.
I grated some fresh lemon peel for garnish on the top. I think it makes it look a little more fancy.
You might want to make two batches, they will disappear quick.
Lemon Pepper-Rosemary Marcona Almonds
- 3 Tablespoons olive oil
- 2 cups whole Marcona almond, roasted and seasoned with salt*
- zest of one lemon
- 1 Tablespoon minced fresh rosemary
- 2 teaspoons lemon pepper seasoning
- salt and pepper to taste
- Heat oil in a large skillet over low heat. Add the almonds and cook them, stirring constantly. Almonds burn easily so do not leave and keep them moving. Just as they are turning brown, remove them from the heat. Stir in lemon zest, rosemary and lemon pepper.
- With a slotted spoon, transfer almonds to a foil lined, rimmed baking tray. Taste them as they cool and salt and pepper them to your taste. If you feel they need more lemon pepper or rosemary, feel free to add it.
- Let cool and serve within two days.
- *If you buy your Marcona almonds raw (not seasoned), your version might need some extra seasoning. If you want to use regular almonds for this recipe, make sure they are blanched.
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More Marcona Almond Recipes You Might Enjoy:
- Rosemary Roasted Marcona Almonds
- Rosemary Olive Oil Marcona Almonds
- Roasted Rosemary Marcona Almonds