Marcona Almond And Fleur De Sel Pralines Recipes

PORT-CARAMEL CHOCOLATE TARTLETS

Steps:

• Make the tart shells: Process the flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add the butter; pulse until the mixture resembles coarse meal. With the processor running, add the eggs; process just until the dough comes together (do not overmix).
• Turn out the dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from the dough. Transfer the remaining dough to a flour-dusted baking sheet; refrigerate.
• Fit the dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter). Trim the edges of the dough flush with the top edges of the molds. (Refrigerate the scraps.) Refrigerate the shells until cold, 30 minutes.
• Preheat the oven to 350°F. Prick the bottoms of the shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
• Working in batches of 10 and using the remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.
• Make the caramel filling: Heat the sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring occasionally, gently, until the sugar has dissolved. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling the pan occasionally, until the syrup is dark amber. Remove from heat.
• Carefully stir in the cream and port (the caramel will steam and spatter). Add the butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
• Cover the bottoms of the tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into the shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.

SPANISH FRIED MARCONA ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
• Transfer to a plate and let cool 10 minute.
• Line a plate with paper towels and set aside.
• Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
• Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
• Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
• They keep up to 3 days if covered.

THYME-ROASTED MARCONA ALMONDS

Steps:

• Preheat the oven to 350 degrees F.
• 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 underbaked to burnt very quickly.
• Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)

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.

MARCONA ALMOND AND FLEUR DE SEL PRALINES

Steps:

• Lightly coat a nonstick baking mat or a piece of parchment with oil, and place on a heatproof surface. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns pale amber, about 8 minutes.
• Remove from heat, and stir in almonds. Pour mixture onto center of prepared surface, and sprinkle with fleur de sel. Let stand just until the edges are cool enough to handle. Working quickly and using gloved hands lightly coated with oil, pull pieces of caramel and almonds away from the center until caramel starts to harden and you are able to pull long, thin pieces before they break away. Transfer to a parchment-lined baking sheet to cool completely. Repeat. (If praline begins to harden, place on a baking sheet in a 375-degree oven until pliable; you can do this only once before the sugar begins to crystallize.)