Lavender Marcona Almonds Recipes

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LAVENDER MARCONA ALMONDS



Lavender Marcona Almonds image

These sugary, salty, fatty almonds are how diners can begin a meal at Jeremy Fox's Rustic Canyon. Thanks to a tactical addition of lavender, your guests will actually talk about them.

Provided by Jeremy Fox

Yield Makes about 4 cups

Number Of Ingredients 6

1 tablespoon dried lavender
1 pound toasted Marcona almonds (about 4 cups)
3 tablespoons olive oil
2 tablespoons sugar
1 1/2 teaspoons kosher salt
A spice mill or a mortar and pestle

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 AND LAVENDER SUGAR



Marcona Almonds With Sea Salt and Lavender Sugar image

This is a recipe that was originally published in Metropolitan Home magazine. It was picked up from the acclaimed restaurant Unbuntu in Napa. This is a lovely start to a meal.

Provided by lisaann4241

Categories     Nuts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups marcona almonds
1 teaspoon dried lavender
1 tablespoon sugar
1 tablespoon sea salt
2 tablespoons extra-virgin olive oil

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.

Nutrition Facts : Calories 321.6, Fat 28.4, SaturatedFat 2.5, Sodium 1318.8, Carbohydrate 11.8, Fiber 5, Sugar 4.4, Protein 9.7

MARCONA ALMONDS WITH SEA SALT



Marcona Almonds with Sea Salt image

Provided by Ina Garten

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 2

1 pound Marcona almonds
Sea salt

Steps:

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

MARCONA ALMONDS/ CALIFORNIA STYLE



Marcona Almonds/ California Style image

With the high price of Marcona almonds imported from Spain I was happy to find a recipe that produces a very close facsimile at a fraction of the cost, but uses California almonds. This was adapted from an article published in the San Francisco Chronicle. Hope you like them.

Provided by lynnski LA

Categories     Fruit

Time 55m

Yield 1 3/4 cups

Number Of Ingredients 3

1/2 lb california almonds
1 teaspoon extra virgin olive oil
coarse salt

Steps:

  • .Preheat oven to 300°F.
  • Boil almonds in water for about 30 seconds.
  • Drain the almonds in a sieve, then place them in a clean dish towel.
  • Rub them to remove the skins.
  • Place the almonds on a rimmed baking sheet.
  • Add olive oil and coat them evenly.
  • Sprinkle with salt.
  • Bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly.
  • When done, spread on a cool surface to let cool.
  • Add more salt if needed.
  • Store in an airtight container.

Nutrition Facts : Calories 798.9, Fat 71.2, SaturatedFat 5.6, Sodium 440.8, Carbohydrate 25.1, Fiber 15.3, Sugar 6.4, Protein 28.7

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