- Nut-Thins® Hint of Sea Salt
- Honey Roasted Almonds
- Smokehouse® Almonds
- Cook Time
- 5 Minutes
Parchment Paper Cone
Start by creating a parchment paper cone. Take a square piece of parchment and fold it in half to create a triangle shape.
Rotate the triangle so that the top tip points toward you.
Then, take the far right tip, and fold inward until it meets with the top tip and creates a cone shape.
Hold these tips together as you grab the far left tip with your other hand and tuck/wrap it underneath the cone.
Tighten all of the tips until the three of them form an “M” shape — then fold the “M” inside of the cone, and press firmly to seal.
Take your parchment cone and set it into a small shot glass.
Next, create your rosemary “snack sprigs.” With your hands, remove all but the top leaves of a fresh rosemary sprig.
Then, skewer olives, or desired snack, onto the sprig and push them toward the top leaves. (If sprig is weak, use a small skewer to create holes in the olives before placing them onto the rosemary.)
Fill your parchment cone to the top with Blue Diamond Wasabi & Soy Sauce Almonds. Insert your rosemary “snack sprig” into the almonds. Follow with a toothpick of clementine segments.
Lastly, balance Blue Diamond Nut-Thins Hint of Sea Salt crackers, sharp cheddar, dried orange, and a few more wasabi & soy sauce almonds.
Serve alongside other flavor options, if desired!