Citrus Spice Marcona Almonds Recipes

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 400F.
• Spread out the almonds on a baking sheet. Bake for 5-6 min, or until golden brown.
• In a medium bowl, mix together the olive oil, paprika, coriander, cayenne, and salt. Toss the almonds with the spice blend. Taste to see if they need more cayenne. Add another pinch if necessary. Serve.

SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS

Steps:

• Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
• Place the almonds in a small decorative serving dish.
• Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

CITRUS & SPICE MARCONA ALMONDS

Steps:

• Preheat oven to 350°F
• Line a large baking sheet with parchment.
• Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat.
• Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden.
• Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool).
• Loosen nuts from parchment with a spatula and transfer to a bowl.
• Note: These almonds can be made several days in advance and kept in an airtight container at room temperature.

MARCONA ALMONDS WITH SEA SALT

Steps:

• Place the almonds in a serving bowl and sprinkle with sea salt.

CUMIN-AND-PAPRIKA-SPICED MARCONA ALMONDS

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne. Add the almonds and toss to coat.
• Spread the almonds out evenly on the prepared baking sheet and roast until golden brown, 20 to 25 minutes, shaking the pan halfway through. Transfer to a plate to cool for about 30 minutes.
• In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.

SPICED MARCONA ALMONDS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.
• Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
• Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.

SPICED MARCONA ALMONDS

Steps:

• Put oven rack in middle position and preheat oven to 350°F Line a large baking sheet with parchment.
• Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
• Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.