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AlbertBevia
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Add 2 cups of raw blanched marcona almonds into a large bowl, also add in 2 tbsp of extra virgin olive oil, 2 tbsp of honey, 1 ½ tsp of fine sea salt and 2 tbsp of freshly chopped rosemary, toss together until everything is well combined
Add the coated almonds into a baking tray lined with foil paper (reserve the bowl the almonds where mixed in), using a spoon make sure all the almonds are in a single layer so they all roast evenly
Add the almonds into a preheated oven, bake + broil option 190 C - 375 F between 15 to 17 minutes, making sure to keep an eye on them so they don´t over-cook
After roasting the almonds remove them from the oven and add back into the large bowl, add in 1 tbsp of freshly chopped rosemary and toss together, add the almonds back into the foil paper and once again make sure they are in a single layer, leave them to air dry
After letting the almonds air dry for 10 minutes, they are ready to be served, store in an air-tight container, they will hold for up to 7 days, enjoy!