One of my guilty pleasures as evening approaches here by the bay is watching the glorious sunsets with a glass of chilled white wine and some little nibble along with it. These spicy maple roasted marcona almonds are the perfect pairing to a glass of wine. Each bit captures the perfect mix of being savory and sweet with an under note of heat. The best part is just how simple these cocktail nuts are to make. Enjoy!

From by the bay, wishing you savory and  sweet food memories!

Maryann

1 1/2 cups marcona almonds, roasted and salted

2 tablespoons maple syrup

1 teaspoon smoked spanish paprika

2 teaspoons fresh rosemary, chopped

1 teaspoon fresh coarse sea salt, such as Maldon

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a bowl toss all ingredients except the salt. Turn onto the lined baking sheet, spreading into a single layer. Bake nuts for about 20 minutes, until the nuts are golden and bubbling. Sprinkle with the sea salt and let cool for 20 minutes, before breaking about. Serve immediately or store in an air tight container for up to one week.

Note: if you can’t find marcona almonds this will also work with regular dry roasted almonds or actually any dry roasted nuts that you prefer.