Spanish Fried Marcona Almonds |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These are great with drinks or as a snack. So easy to make. I got the recipe from Williams-Sonoma Essentials of Mediterranean Cooking. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
3. Transfer to a plate and let cool 10 minute.
4. Line a plate with paper towels and set aside.
5. Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
6. Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
7. Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
8. They keep up to 3 days if covered.
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