My first experience of Marcona almond was from Trader Joe’s.
Dan and I agreed that Marcona almond mixed with olive oil, salt and rosemary is a good snack to pack for a trip. We normally enjoy a few of this nuts with a cup of decaf latte Breve (made with half and half), and it usually keep us full till we reach our destination.
Since we do not have a Trader Joe’s in Jackson Hole, I buy the roasted and lightly salted Marcona almond online from Nuts.com. Mix in more olive oil, pink salt and rosemary, and store it in a glass container.
Whenever you need a little snack before the next meal, this would be my recommendation. But do be aware that nuts do contain carb. So, do limit it to 1 oz a day otherwise the total carb amount will add up.
Yield 8 servings (1oz/28g)
Ingredients:
1 cup (8oz/226g) roasted Marcona almond
2 tablespoons olive oil
2 teaspoons sea salt
1 tablespoon dried rosemary
Preparation:
- Place Marcona almond in a bowl. Drizzle with olive oil and stir to mix well.
- Sprinkle sea salt and rosemary onto nuts and stir to mix well. Store it in a container and enjoy it slowly.
Each serving contains 5 g total carb, 2 g net carb, 6 g protein and 20.4 g fat.
Share this with your friends!
Can i know the nut we need to roasted first?
And the olive oil need to using which?
Cause have 2 type of olive oil.
1 is for cooking,another 1 is for salad use.
Hi Susan, if you buy the roasted nuts you don’t have to roast it again. And just add the olive oil you using for the salad, rosemary and salt.