Pour enough olive oil to coat the bottom of a skillet, and add a rosemary sprig to the oil. Add the marcona almonds to the oil, and make sure they are all in a single layer in the oil.

Place the skillet over medium low heat for 10 minutes, then give it a stir. The almonds should be starting to turn golden brown. Cook for an additional five minutes, stirring halfway through, then remove the almonds with a slotted spoon.

Meanwhile chop another rosemary sprig finely.

Toss the almonds with a good pinch of crunchy sea salt and minced rosemary. Let the almonds cool, then serve. Or store in airtight jar.