How to Roast and Salt Marcona Almonds
- Nancy S. Jan 28, 2005 10:58 AM
I bought raw Marcona almonds and thought that I would try to roast and salt them myself. (I was worried that the one bag left at the Fairway might not be impeccably fresh enough -- it's date was a month prior to the raw ones.) However, I'm not quite sure how to do it so that they are not too oily and that fleur de sel can adher properly. Any suggestions?
Have they been blanched and peeled? If so you can do one of two things. I have done a Penelope Casas recipe and deep fried almonds and then salted them. Eat warm, they are addicitve. I have also poured oil into a baking pan and pour in the almonds and stir to coat then roast at about 350 F.Stir occasionally and salt when you take them out of the oven. If frying remove from the oil just as they take on color. They will continue to darken as they cool. If roasting you can let them darken a bit more.
I generally just saute them in a bit of olive oil on the stove. I add thinly sliced garlic, a dried red chili or two that's been pounded in the mortar, and, toward the end, toss in fresh rosemary leaves stipped from the stem and salt. Just keep tossing like you would a stir fry and they toast up nicely.
I do a similar thing with them. It also works with other nuts, too.
When I'm really energetic, I make mixed nuts by buying a bit of each of almonds, walnuts, pecans, and hazelnuts and use a different flavor combination for each nut. It doesn't take much longer, since I do them batch after batch in the same pan and simply wipe the pan out with a paper towel between flavors/nuts.
In addition to the spices you mentioned, I also have tried oregano, thyme, ground dill seed (don't recommend that one),cumin, ground coriander seed, etc.
They keep for a few weeks in a glass jar with a clamp seal. They're always popular served with drinks. People are easily impressed, not realizing how simple it is.