Rosemary adds a festive touch to these savory nuts – its slightly piney fragrance is just right with a glass of Prosecco before the holiday meal.

Rosemary Roasted Marcona Almonds

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 3 cups

Rosemary Roasted Marcona Almonds


  • 3 tablespoons melted butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups raw whole almonds
  • 1 1/2 cups raw cashews
  • 1 tablespoon chopped fresh rosemary
  • 1 rosemary sprig


  1. Heat oven to 350°F.
  2. Stir butter, sugar and salt together to dissolve in large bowl.
  3. Add nuts and toss to coat. Spread on rimmed baking sheet and sprinkle with rosemary. Bake 10 – 12 minutes or until lightly browned, turning them once halfway through.
  4. Serve warm garnished with rosemary sprig.

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