Marcona Almonds With Sea Salt 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.
MARCONA ALMONDS WITH SEA SALT AND LAVENDER SUGAR
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
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
CHOCOLATE-ALMOND BARK WITH SEA SALT
Provided by Bon Appétit Test Kitchen
Categories Candy Chocolate Dessert Christmas Kid-Friendly Low Cal Low Sodium Almond Low Cholesterol Edible Gift Christmas Eve Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 pounds
Number Of Ingredients 5
Steps:
- Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
- Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
- Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
MARCONA ALMONDS WITH SMOKED PAPRIKA
If your Marcona almonds haven't already been oiled and salted, add another 1 tablespoon oil when toasting.
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool. DO AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.
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