Marcona Almonds/ California Style

With the high price of Marcona almonds imported from Spain I was happy to find a recipe that produces a very close facsimile at a fraction of the cost, but uses California almonds. This was adapted from an article published in the San Francisco Chronicle. Hope you like them.

• Ready In: 55 mins
• Yields: 1 3/4 cups

Ingredients

• 1⁄2 lb  california  almonds
• 1  teaspoon extra virgin olive oil
•  coarse salt

Directions

1. .Preheat oven to 300°F.
2. Boil almonds in water for about 30 seconds.
3. Drain the almonds in a sieve, then place them in a clean dish towel.
4. Rub them to remove the skins.
5. Place the almonds on a rimmed baking sheet.
6. Add olive oil and coat them evenly.
7. Sprinkle with salt.
8. Bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly.
9. When done, spread on a cool surface to let cool.
10. Add more salt if needed.
11. Store in an airtight container.