Pinot Spiced Marcona Almonds
There’s little dispute that the best tasting, most buttery and crunchiest nuts in the world are Marcona almonds! Originally from Spain, now grown also in California, these little gems take on virtually any flavor you want to add.
They’re a perfect addition to your Napa Style Charcuterie & Cheese Platter when entertaining or, serve them all on their own as a grab and munch snack. (Just be sure to make plenty, as you and your guests will want to eat them by the handful)!
- 8oz Blanched Marcona Almonds (usually packed in a light bit of oil)
- 1/2 tsp Flaked Sea Salt
- 2 tsp WInemaker’s Pantry™ Spice Pairing for Pinot Noir
- Extra Virgin Olive Oil
Step 1 – Preheat your oven to 300 degrees.
Step 2 – Spread the nuts onto a baking sheet, drizzle with a little extra virgin olive oil and then sprinkle the sea salt and spice blend over top. Toss the nuts until they’re coated with the spices.
Step 3 – Bake on regular (not convection) heat for 5-7 minutes. Remove from oven and allow to cool. Serve immediately or store for up to 3 days.