Recipe courtesy of Darryl Robinson

Marcona Almond and Peach Bar Mix

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 1 serving
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2 cups blanched almonds

2 cups marcona almonds

1 cup dried peaches, chopped

1/4 cup candied lemons, diced, recipe follows

Candied Lemons

3 lemons

1/2 cup granulated sugar

Cold water, as needed


  1. Combine the blanched almonds, marcona almonds, peaches, and candied lemons in a bowl and stir to mix together. Serve. The mix will keep for 7 to 10 days in an air tight container. 
  2. To make candied lemons: 
  3. Peel all three lemons and remove all the pith. Cut the lemon peels into thin strips.  
  4. In a small saucepot, add about 1 1/2 cups cold water or enough to cover the lemon peels. Add the lemon peels and bring the water to a boil over medium-high heat. Remove from the heat, strain out the lemon peels. Return the lemon peels to the pot and add in another 1 1/2 cups cold water and bring to a boil again. Repeat this process one more time. 
  5. Put the lemon peels, granulated sugar and 1 1/2 cups water into a saucepot. Bring the water to a boil until all the sugar is dissolved. Lower the heat and simmer until the lemon peels are translucent, about 7 to 10 minutes. Strain out the lemon peels and set aside until needed in recipe.

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