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Spanish Fried Marcona Almonds

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color. | 3. Transfer to a plate and let cool 10 minute. | 4. Line a plate with paper towels and set aside. | 5. Heat the olive oil over medium heat and fry the almonds for 2-3 minute. | 6. Remove with a slotted spoon and place on paper towel covered plate to drain and cool. | 7. Put the nuts in a bowl and add the thyme leaves and salt. Toss,. | 8. They keep up to 3 days if covered. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marcona almond 1 cup blanched - - - -
    extra virgin olive oil 2 tablespoons - - - -
    thyme leaf 2 teaspoons - - - -
    fine sea salt 1/4 - 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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