MARCONA ALMONDS/ CALIFORNIA STYLE
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
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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