Marcona Almonds With Sea Salt And Lavender Sugar Recipes

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.

LAVENDER MARCONA ALMONDS

Steps:

• Finely grind lavender in a spice mill or with a mortar and pestle (you should have about 2 tsp.).
• Preheat oven to 300°F. Toast almonds on a rimmed baking sheet, stirring once, until golden, 15 minutes. Let cool, then transfer to a large bowl. Drizzle with oil and toss to coat. Sprinkle with sugar, lavender, and salt and toss again to coat.

MARCONA ALMONDS WITH SEA SALT

Steps:

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

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees F.
• 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 underbaked to burnt very quickly.
• Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)

MARCONA ALMONDS WITH SEA SALT AND LAVENDER SUGAR

Steps:

• Preheat the oven to 300°F Roast the almonds on a baking sheet until fragrant, 10 to 12 minutes.
• Grind the lavender very fine in a coffee grinder, or with a mortar and pestle.
• In a bowl, toss the almonds with the lavender, sugar, salt and olive oil to coat.