Marcona Almonds/ California Style |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
1/2 lb california almonds |
1 teaspoon extra virgin olive oil |
coarse salt |
Directions:
1. .Preheat oven to 300°F.
2. Boil almonds in water for about 30 seconds.
3. Drain the almonds in a sieve, then place them in a clean dish towel.
4. Rub them to remove the skins.
5. Place the almonds on a rimmed baking sheet.
6. Add olive oil and coat them evenly.
7. Sprinkle with salt.
8. Bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly.
9. When done, spread on a cool surface to let cool.
10. Add more salt if needed.
11. Store in an airtight container.
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