Spiced Marcona Almonds
A Simple and Spicy Epicurean Delight
Considered to be the “Queen of Almonds”, Marcona almonds from Spain have a light, crunchy texture and a sweeter, buttery flavor than the classic nut variety. Lightly roasted and flavored with oil olive, herbs, and spices, this recipe offers a snack that is absolutely addictive.
Spiced Marcona Almonds
By Le Creuset
Ingredients:
- 2 cups Marcona almonds
- 1 teaspoon dried lavender
- 1/2 teaspoon dried rosemary
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- Pinch cayenne pepper
Equipment:
- Mini Cocotte
- Mortar and pestle
- Baking sheet
- Spatula
- Measuring cups and spoons
- Spice grinder or mortar & pestle
Directions:
Preheat oven to 350 F. Place almonds in a single layer on a rimmed baking sheet. Toast in the oven until lightly golden, about 12 minutes. Stir the almonds and rotate the pan 2 or 3 times during cooking. Remove from the oven and allow to cool.
In a spice grinder or in a mortar & pestle, grind together the lavender and rosemary, or chop them finely. Toss the almonds with the olive oil, then season with the ground herbs, sugar, salt, and peppers. Stir to coat and taste for seasoning. Serve warm.
