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Toasted Marcona Almonds with Piment d’Espelette

September 30, 2015

Toasted Marcona Almonds with Piment d’Espelette

Time: 10 minutes

Servings: 6-8

Ingredients

2 cups marcona almonds
1 tablespoon extra virgin olive oil
1 tsp piment d'espelette
sea salt

Directions

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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