Spice-roasted Marcona Almonds
By Tested and perfected in the Sur la Table kitchen
Spice-roasted Marcona Almonds
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes about 2 cups
- 1-½ tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 teaspoon kosher salt
- ¼ teaspoon smoked sweet or smoked Spanish pimenton
- 2 cups (about 10 ounces) blanched Marcona almonds
This simple and delicious appetizer is quick to fix and will delight your guests. Marcona almonds are more sweet and delicate than the typical California almond, and its unique flavor is enhanced by toasting them in the oven. Use either sweet or smoked pimenton for authentic Spanish flavor.
Preheat oven to 350°F and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together butter, honey, salt, cumin and pimenton until thoroughly mixed. Add almonds, tossing to coat. Spread coated almonds evenly on the baking sheet, place in preheated oven, and bake until golden, about 20 minutes.
Carefully transfer nuts on parchment to a wire rack and cool completely, as almonds will crisp as they cool. Loosen nuts from parchment with a spatula and transfer to a bowl. Serve immediately.
Preheat oven to 350°F and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together butter, honey, salt, cumin and pimenton until thoroughly mixed. Add almonds, tossing to coat. Spread coated almonds evenly on the baking sheet, place in preheated oven, and bake until golden, about 20 minutes.
Carefully transfer nuts on parchment to a wire rack and cool completely, as almonds will crisp as they cool. Loosen nuts from parchment with a spatula and transfer to a bowl. Serve immediately.