Crispy, salty, and dusted with chili-lime seasoning, these Marcona almonds are roasted just long enough to get fragrant and crunchy. Tajin and good olive oil do most of the work.
Ingredients
- 300 g (10½ oz) Almonds
- 2 tbsp Maldon Sea Salt
- 2 tsp Tajin
- 2 tsp Spanish Olive Oil
Instructions
- 1Combine almonds, Maldon salt, Tajin, and olive oil in a large bowl and toss until the almonds are evenly coated.
- 2Spread onto parchment-lined sheet trays in a single layer.
- 3Bake at 180 °C (350 °F) for 15 minutes, tossing once halfway through.
- 4Cool completely before serving, they crisp up as they cool.
Cook's Note
Watch closely in the last 3 minutes, almonds go from golden to burnt quickly, and the Tajin darkens fast. Pull them when they smell nutty and toasted.
Best Served With
As a bar snack with cold drinks, alongside cheese, or as a garnish on salads.
Why This Recipe Works
Marcona almonds are naturally richer and less sharp than regular almonds, so they hold up well to the salty-sour Tajin without the combination becoming too acidic. The olive oil helps the seasoning stick and the nuts brown evenly.
Make It Yours
- Add a pinch of smoked paprika alongside the Tajin.
- Toss with a small amount of honey after baking for a sweet-savory finish.
- Add cayenne for more heat.
Leftover Strategy
Keep in an airtight container at room temperature for up to 2 weeks. Re-crisp in the oven at 160 °C (320 °F) for 5 minutes if they go soft.
Want to impress guests with this dish? Ask Jeff →
Pairing
Cold beer, dry sherry, or a Campari spritz.