Salted almonds are one of my hostess with the mostess secrets. They’re a snip to make to serve with drinks. My secret is the Spanish marcona almonds I use. They are more round and soft than regular almonds and are more sweet and buttery. You can buy marcona almonds at sabato.co.nz — along with anything else you need to entertain, or just to eat ... Spanish-style.
Ingredients
| 150 g | Blanched almonds, I use marcona (Main) |
| 1 tsp | Extra virgin olive oil |
| 1 tsp | Flaky sea salt |
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Directions
Toss the almonds with the oil and salt on an oven tray and roast in a 170C oven for 10-15 minutes until golden. Give them a stir every now and then for even cooking.
