Almond, Marcona Roasted Salted

Marcona Almonds

If the common California almond and a macadamia nut had a baby, behold: the Marcona almond. Grown and imported from Spain, this almond variation takes the classic go-to appeal of the standard almond and raises it to a point of sublime decadence.

These gourmet nuts are slightly shorter and rounder in shape; a more plump version of the almond. It has a sweeter flavor and because it is more oily, a softer, smoother crunch (bringing it closer in texture to a macadamia nut). It’s smooth, buttery mouth feel adds a sophisticated richness not present in a regular almond.

Our almonds are blanched (the skin has been removed), roasted and salted. Their milky-white, uniform appearance gives them a subtle and understated presentation; a handsome and sophisticated addition to a charcuterie board, perhaps? They shine spectacularly when paired with a Spanish cheese such as Manchego or Cabrales. These nuts are perfect on their own, but just imagine their potential when toasted with various seasonings. Go savory with rosemary and thyme. Or invoke sweetness with cinnamon and nutmeg. Spice them up with some paprika. The ways to transform your dishes with this luxurious nut are endless.

Marcona almonds are nutritionally similar to the standard almond, so you can expect the same great health benefits. High in protein and fiber, low in carbs and chock full of vitamins and minerals: calcium, iron, folic acid, vitamin E, magnesium, zinc, copper, selenium being the front runners.

Use Marcona almonds liberally as a substitute to the classic almond and surprise, impress and delight tastebuds with this elegant variation of a tried and true classic.