Toasted Marcona Almonds with Piment d’Espelette
Time: 10 minutes
2 cups marcona almonds
1 tablespoon extra virgin olive oil
1 tsp piment d'espelette
Pre-heat oven to 350 degrees. In a bowl, coat the almonds in oil and espelette. Toast for 8-10 minutes, tossing occasionally. Eat warmed or cool.
modified from a recipe found on epicurious.com
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