Marcona almonds are to Spain what San Marzano tomatoes are to Italy, and what Turkish apricots are to Turkey. They’re one of Spain’s best food products and I have seen them explode across the US in the past few years.

When I first arrived in Spain four years ago to study abroad for 4 months, the first thing my host mom did was hand me a paper napkin cradling a small handful of Marcona almonds freshly toasted in Spanish olive oil, and sprinkled with sea salt.

Marcona Almonds - Fried in Olive Oil and Rosemary and Served in Brown Bowl  

My first thought was, uh…are these almonds? What’s up with these rounded chubby almonds?!

That was the first time I discovered Marconas, and I fell in love with them. If you see them at your grocery store (I get mine at Whole Foods), snatch them up and make this recipe. You’ll love them toasted in rosemary olive oil!

Spanish Almonds with Rosemary and Olive Oil in Brown Bowl

What are Marcona Almonds?

If you’ve never had one before, they’re more flavorful, a little sweeter, and have a different kind of crunch to them than conventional almonds. The crunch has more of a macadamia nut-like texture to it.

How to Make Rosemary Marcona Almonds:

To start, add some extra virgin olive oil to a skillet:

Pouring Olive Oil Into Skillet

Just enough to coat the bottom. Then add a sprig of fresh rosemary:

Olive oil and Rosemary in Skillet

Add enough Marcona almonds to form a single layer, and place the skillet over medium low heat for about 15 minutes.

Marcona Almonds Cooking in Olive Oil and Rosemary Sprig

When you take them off the heat, they should be golden brown and toasted, and the olive oil should be bubbling:

Marcona Almonds Recipe - Toasting in Rosemary Olive Oil in Skillet

Remove the toasted almonds with a slotted spoon and toss them with crunchy sea salt and minced rosemary:

Rosemary Marcona Almonds with Sea Salt in Brown Bowl

The leftover rosemary infused olive oil is wonderful to use for cooking vegetables or chicken, or you can do multiple batches of marcona almonds.

Romesco is a wonderful sauce made with almonds, and you can make it extra amazing by using Marcona almonds.

More Almond Recipes:

Marcona Almonds Fried in Olive Oil and Rosemary and Served in Brown Bowl

Rosemary Olive Oil Marcona Almonds

Spanish Marcona Almonds are toasted in a rosemary-infused olive oil for a delicious Spanish snack!

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  • extra virgin olive oil
  • 1/2 cup marcona almonds raw
  • 1 or 2 rosemary sprigs
  • crunchy coarse sea salt for sprinkling


  • Pour enough olive oil to coat the bottom of a skillet, and add a rosemary sprig to the oil. Add the marcona almonds to the oil, and make sure they are all in a single layer.
  • Place the skillet over medium low heat for 10 minutes, then give it a stir. The almonds should be starting to turn golden brown. Cook for an additional five minutes, stirring halfway through, then remove the almonds with a slotted spoon.
  • Toss the almonds with a good pinch of crunchy sea salt, and if desired, you can mince some rosemary leaves and toss them with the almonds for extra rosemary flavor. Let the almonds cool, then serve and enjoy!


Calories: 205kcal, Carbohydrates: 7g, Protein: 7g, Fat: 17g, Saturated Fat: 1g, Potassium: 252mg, Fiber: 4g, Sugar: 1g, Calcium: 94mg, Iron: 1.3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated in July 2019. Originally published August 2013.