Large, tender Spanish Marcona almonds are peeled, fried in oil, and dusted with fine sea salt. Perfect to wine bars, as an appetizer, or repackaged for a house label. These nuts are completely irresistible!
Marcona almonds are a special product of Spain, akin to San Marzano tomatoes from Italy or caviar from Russia. They’ve been imported to the US for years, but have only recently gained a wider audience thanks to a growing interest in Spanish cuisine among chefs, food writers, and other foodies.
Marcona are more rounded and plump than the California varieties. They also have a softer and more tender texture, similar to macadamia nuts. Marcona almonds are known for a sweeter, more delicate taste closer to the flavor we associate with almond extract.
Try them on their own or as part of a cheese plate with Spanish cheeses, on top of salads, and as a salty note atop pastries or even ice cream!
