Spanish Fried Marcona Almonds Recipes

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THYME-ROASTED MARCONA ALMONDS



Thyme-Roasted Marcona Almonds image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

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



Spanish Fried Marcona Almonds image

These are great with drinks or as a snack. So easy to make. I got the recipe from Williams-Sonoma Essentials of Mediterranean Cooking.

Provided by Pesto lover

Categories     Spanish

Time 15m

Yield 1 cup

Number Of Ingredients 4

1 cup whole blanched marcona almonds
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
1/4-1/2 teaspoon fine sea salt

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.

Nutrition Facts : Calories 1061.4, Fat 98.9, SaturatedFat 9.3, Sodium 1049.9, Carbohydrate 29.6, Fiber 15.3, Sugar 6.8, Protein 29.1

SPANISH SPICED ALMONDS



Spanish Spiced Almonds image

These tapas style almonds are traditionally deep fried, but you can get the same results from oven roasting! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Fruit

Time 21m

Yield 2 cups

Number Of Ingredients 5

4 teaspoons olive oil
1 1/4 teaspoons smoked paprika (hot or mild)
1 teaspoon ground cumin
2 cups blanched whole almonds
1/2 teaspoon sea salt, to taste (or kosher salt)

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!

Nutrition Facts : Calories 909.8, Fat 80.1, SaturatedFat 6.6, Sodium 585.7, Carbohydrate 32.2, Fiber 18.1, Sugar 5.7, Protein 30.7

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