Spanish Fried Marcona Almonds Recipes

MARCONA ALMONDS WITH SEA SALT

Steps:

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

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 300*F.
• Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
• Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
• Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!

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.

SPANISH FRIED MARCONA ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
• Transfer to a plate and let cool 10 minute.
• Line a plate with paper towels and set aside.
• Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
• Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
• Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
• They keep up to 3 days if covered.

SPICED SPANISH ALMONDS

Steps:

• Preheat oven to 275°F Coat a large rimmed baking sheet with cooking spray.
• Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
• Whisk egg white and water in a medium bowl until foamy.
• Add almonds to egg mixture and stir to coat; pour through a sieve to drain off excess egg white.
• Transfer the almonds to the bowl of spices; stir well to coat.
• Spread evenly on the prepared baking sheet.
• Bake the almonds for 30 minutes.
• Stir, reduce the oven temperature to 200F and bake until almonds are dry and golden, about 30 minutes more.
• Let cool before serving, 15 to 20 minutes.
• Store in an airtight container for up to 1 week.
• NOTE: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. You can find them in specialty stores.