Marcona Almonds Substitute Food

SPICED MARCONA ALMONDS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.
• Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
• Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.

MARCONA ALMONDS WITH SEA SALT

Steps:

• Place the almonds in a serving bowl and sprinkle with sea salt.

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

ROMESCO SAUCE WITH MARCONA ALMONDS

Steps:

• Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged. Set aside for 30 minutes.
• Heat oil in a small skillet over medium heat. Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes. Add the garlic, and stir until lightly browned. Add the piquillo peppers. Remove from heat.
• Drain the chiles, and remove stems and seeds. Chop the chiles, add them to the pan, heat and stir briefly. Add the tomato, stir and cook a minute or so until softened. Remove from heat.
• Transfer to a food processor or a blender and pulse until a rough paste is formed. With the machine running, slowly pour in the wine. Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend. The sauce will have a slightly nubbly texture.

MARCONA ALMONDS/ CALIFORNIA STYLE

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.