Best 6 Cumin And Paprika Spiced Marcona Almonds Recipes

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Indulge in the tantalizing flavors of cumin and paprika with our specially curated collection of Marcona almond recipes. Embark on a culinary journey as we introduce you to a delectable selection of dishes that will tantalize your taste buds. From the classic Spanish Marcona almonds, roasted to perfection with a blend of cumin and paprika, to the innovative Marcona almond hummus, a creamy dip infused with the warmth of these spices, our recipes offer a delightful exploration of flavors. Discover the secrets of creating the perfect Marcona almond picada, a versatile condiment that adds a zesty touch to various dishes. And for those with a sweet tooth, we have a delightful surprise – Marcona almond brittle, a crunchy and addictive confection that combines the nutty flavor of almonds with the sweet and spicy notes of cumin and paprika. Get ready to elevate your culinary skills and embark on a flavor adventure with our enticing Marcona almond recipes.

Here are our top 6 tried and tested recipes!

SPICED ALMONDS



Spiced Almonds image

Provided by Ellie Krieger

Categories     appetizer

Time 15m

Yield 8 servings (serving size 1/4 cup)

Number Of Ingredients 7

2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce

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.

SPICED MARCONA ALMONDS



Spiced Marcona Almonds image

If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)

Categories     Nut     Bake     Cocktail Party     Quick & Easy     Almond     Spring     Poker/Game Night     Shower     Gourmet     Picnic

Yield Makes about 2 cups

Number Of Ingredients 7

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked hot or sweet Spanish paprika
2 cups blanched Marcona almonds (10 ounces)
Special Equipment
parchment paper

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.

SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS



Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 10

4 cups mixed good quality olives
3 to 4 strips orange peel
3 to 4 strips lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full
2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds* or toasted peeled whole almonds (See Cook's Note)
2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Steps:

  • Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
  • Place the almonds in a small decorative serving dish.
  • Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

SPICED MARCONA ALMONDS



Spiced Marcona Almonds image

Make and share this Spiced Marcona Almonds recipe from Food.com.

Provided by dicentra

Categories     High Protein

Time 25m

Yield 2 cups

Number Of Ingredients 5

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika (hot or sweet)
2 cups blanched marcona almonds (10 ounces)

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.

Nutrition Facts : Calories 835.2, Fat 73.1, SaturatedFat 5.6, Sodium 1658.9, Carbohydrate 27.1, Fiber 16.4, Sugar 6.9, Protein 32.4

SPICED SPANISH ALMONDS



Spiced Spanish Almonds image

Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time.

Provided by kitty.rock

Categories     Lunch/Snacks

Time 1h20m

Yield 12 1/4 cup servings, 12 serving(s)

Number Of Ingredients 10

1/4 cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika or 1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon kosher sea salt
1/4 teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 lb marcona almonds (about 3 cups) or 1 lb raw whole almond (about 3 cups)
cooking spray

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.

CITRUS & SPICE MARCONA ALMONDS



Citrus & Spice Marcona Almonds image

Make and share this Citrus & Spice Marcona Almonds recipe from Food.com.

Provided by Chef Michael Callah

Categories     Spanish

Time 30m

Yield 2 cups

Number Of Ingredients 6

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1 orange, juiced and zested
1/4 teaspoon paprika (choose a flavorful Spanish smoked hot or sweet)
2 cups blanched almonds (brown skins removed)

Steps:

  • Preheat oven to 350°F
  • Line a large baking sheet with parchment.
  • Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat.
  • Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden.
  • 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.
  • Note: These almonds can be made several days in advance and kept in an airtight container at room temperature.

Nutrition Facts : Calories 897.6, Fat 76.4, SaturatedFat 5.8, Sodium 1218.8, Carbohydrate 35.3, Fiber 16.1, Sugar 13, Protein 33.6

Tips:

  • For the best flavor, use fresh, high-quality spices. Look for cumin and paprika that are vibrant in color and have a strong aroma.
  • Toast the almonds before adding them to the spice mixture. This will bring out their flavor and make them more crispy.
  • Be careful not to burn the spices. If the pan starts to smoke, remove it from the heat immediately.
  • Use a microplane grater to grind the cumin and paprika into a fine powder. This will help them adhere to the almonds more easily.
  • If you don't have a microplane grater, you can use a mortar and pestle to grind the spices.
  • Store the spiced almonds in an airtight container in a cool, dark place. They will keep for up to 2 weeks.

Conclusion:

These cumin and paprika-spiced Marcona almonds are a delicious and versatile snack. They can be enjoyed on their own, added to salads, or used as a topping for yogurt or oatmeal. They are also a great addition to charcuterie boards and cheese plates. So next time you're looking for a healthy and flavorful snack, reach for a handful of these spiced almonds.

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