Spanish Spiced Almonds Recipes

SWEET AND SPICY ALMONDS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.

SPICY ROASTED ALMONDS

Steps:

• Preheat your oven to 180 Degrees C (350 F).Line a baking tray with some baking/parchment paper.
• Mix the almonds, oil, cayenne pepper and salt together in a bowl.
• Place the coated almonds on the baking tray, and roast for 15 minutes in the oven.Turn the almonds halfway through to ensure even cooking.
• Serve immediately if enjoying warm, or allow to cool completely before storing.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

MOROCCAN SPICED ALMONDS

Steps:

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 400F.
• Spread out the almonds on a baking sheet. Bake for 5-6 min, or until golden brown.
• In a medium bowl, mix together the olive oil, paprika, coriander, cayenne, and salt. Toss the almonds with the spice blend. Taste to see if they need more cayenne. Add another pinch if necessary. Serve.

SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)

Steps:

• Preheat oven to 400°F.
• Spread the almonds on a baking sheet and toast in the oven for 8 - 10 minutes until aromatic and slightly darker in colour.
• Meanwhile, combine the smoked paprika and sea salt in a small dish.
• Remove almonds from the oven and place in a medium bowl.
• Toss with olive oil and sprinkle with the paprika - salt mixture. Serve warm.

SPICED SPANISH ALMONDS

Steps:

• Preheat oven to 275°F Coat a large rimmed baking sheet with cooking spray.
• Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
• Whisk egg white and water in a medium bowl until foamy.
• Add almonds to egg mixture and stir to coat; pour through a sieve to drain off excess egg white.
• Transfer the almonds to the bowl of spices; stir well to coat.
• Spread evenly on the prepared baking sheet.
• Bake the almonds for 30 minutes.
• Stir, reduce the oven temperature to 200F and bake until almonds are dry and golden, about 30 minutes more.
• Let cool before serving, 15 to 20 minutes.
• Store in an airtight container for up to 1 week.
• NOTE: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. You can find them in specialty stores.

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 300*F.
• Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
• Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
• Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!

CUMIN-AND-PAPRIKA-SPICED MARCONA ALMONDS

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne. Add the almonds and toss to coat.
• Spread the almonds out evenly on the prepared baking sheet and roast until golden brown, 20 to 25 minutes, shaking the pan halfway through. Transfer to a plate to cool for about 30 minutes.
• In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.

SPICED SPANISH ALMONDS

Steps:

• 1. Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray. 2. Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. Whisk egg white and water in a medium bowl until foamy. Add almonds and stir to coat; pour through a sieve to drain off excess egg white. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet. 3. Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.