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- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 teaspoon lemon zest
- 3/4 teaspoon coarse salt
- 1/4 teaspoon smoked paprika
- 8 oz. unseasoned marcona almonds
- 1/4 teaspoon smoked paprika
- 2-1/2 tablespoons olive oil
- Preheat oven to 325. in a small bowl combine salt, rosemary and zest. Stir to incorporate.
- In another medium bowl combine almonds, oil and salt mix. Stir to coat.
- Place almonds on a parchment lined baking sheet and roast for up to 15 minutes.
- Stir every 5 minutes and check nuts to make sure they don’t burn.
- Serve warm along with your charcuterie board.
