Rosemary Marcona Almonds
Marcona almonds are to Spain what San Marzano tomatoes are to Italy, and what Turkish apricots are to Turkey. These Spanish almonds are one of Spain’s best food products and I have seen them explode in popularity across the US in the past few years, and for good reason!
When I first arrived in Spain ten 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.
My first thought was, uh…what are these? What’s up with these rounded chubby almonds?!
They were Spanish almonds!
That was the first time I discovered the Marcona variety, and I fell in love with them. If you see them at your grocery store (I get mine at Whole Foods and Trader Joe’s), snatch them up and make this recipe.
You’ll love them toasted in rosemary olive oil!
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.
I often enjoy these on their own, but also like to serve them at parties and for holidays as an appetizer alongside Bacon Wrapped Water Chestnuts, Puff Pastry Cheese Straws, and an Antipasto Platter.
Step by Step Overview:
To start, add some extra virgin olive oil to a skillet:
Add just enough to coat the bottom, usually a couple tablespoons. Then add a sprig of fresh rosemary:
Add enough Marcona almonds to form a single layer, and place the skillet over medium low heat for about 15 minutes.
When you take the almonds off the heat, they should be golden brown and toasted, and the olive oil should be bubbling:
Remove the toasted almonds with a slotted spoon and toss them with crunchy sea salt and extra minced fresh rosemary:
The leftover rosemary infused olive oil is wonderful to use for cooking vegetables or chicken, or you can do multiple batches of nuts.
Romesco is a wonderful sauce made with almonds, and you can make it extra amazing by using these Spanish nuts. You can also use them in these Raspberry Energy Bites, this Granola Recipe, and Maple Brown Butter Glazed Carrots. Enjoy!
Recipe Tips and FAQ
Keep in an airtight container at room temperature for up to 2 weeks.
Yes, in an airtight container for up to 3 months. To thaw, leave at room temperature for 2 hours.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Rosemary Marcona Almonds
Ingredients
- extra virgin olive oil
- 1/2 cup marcona almonds raw
- 2 sprigs fresh rosemary
- crunchy coarse sea salt for sprinkling
Instructions
- Pour enough olive oil to coat the bottom of a skillet, usually a couple tablespoons, then add a rosemary sprig to the oil. Add the nuts 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 from the second sprig and toss them with the almonds for extra rosemary flavor. Let the almonds cool, then serve and enjoy!
Notes
Nutrition
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.
15 Comments on “Rosemary Marcona Almonds”
Delicious! I used them on my charcuterie board and they disappeared.
This is incredibly creative! What a great idea for a recipe!
Thank you Kristen, that’s really sweet!
These look fantastic! I love Marcona almonds and can’t wait to try this recipe. Thanks for sharing!
Thanks Kelly =) See you at BHG next month!
I’ve never seen these almonds before, now I’m going to be on the lookout. I bet these would be fantastic in a salad!
Hi Jen, yes they’re great if you can find them. They’re my favorite nut, and I pretty much love all kinds so that’s saying a lot =)
They look wonderful….I will give definitely give these a try. They look great for housewarming gifts, too. Thank you for the recipe!
Thanks Pey-Lih! Yes, they keep pretty well. Hope you enjoy the marconas!
I was so excited when Costco started carrying Marcona almonds because I love them. So perfect for happy hour!
I have heard good things about Costco from my FIL. He said the produce he buys there is usually very good. Probably depends on the location too =)
These look so good! Can’t wait to make them! Love all your recipes! 🙂
Thanks so much Kelsi, hope you enjoy the almonds!
Wow, these look fantastic! I love roasted savory almonds, and these look amazing. Do you have to boil them to get the skins off, or do you just buy them that way?
Hi Myrtle, come to think of it, I’ve always seen them come in containers that way, without the peel. They are raw when I buy them. Hope you try and enjoy!