Marcona Almonds Recipe
Make Marcona Almonds Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Marcona Almonds
Optional finishing & serving
Method
Roasted Marcona Almonds
Preheat and prepare
Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone mat so almonds roast evenly and are easy to transfer.
Toss almonds with oil and seasonings
In a medium mixing bowl combine the Marcona almonds, extra-virgin olive oil, fine sea salt, smoked paprika and lemon zest. Toss thoroughly so each almond has a light, even coating of oil and seasonings.
Spread on baking sheet
Spread the seasoned almonds in a single layer on the prepared baking sheet, making sure they are not crowded so they roast and crisp evenly.
Roast
Place the baking sheet in the preheated oven and roast for 10 to 14 minutes, stirring once or twice (at about 6 and 10 minutes) to ensure even browning. Watch closely near the end; Marcona almonds brown and can burn quickly. They are done when they are fragrant, lightly golden, and have a toasty aroma.
Cool and finish
Remove the almonds from the oven and allow them to cool on the baking sheet for 5 minutes. While still slightly warm, transfer them back to the mixing bowl and toss with flaky sea salt, freshly ground black pepper and chopped herbs if using. The warmth helps the finishing flavors adhere.
Store or serve
Once fully cooled to room temperature, serve immediately or store in an airtight container for up to 2 weeks. If storing, let them cool completely before sealing to avoid steam and sogginess.