📝 About This Recipe
Known as the 'Queen of Almonds,' the Marcona variety from Spain is prized for its rounder shape, buttery texture, and delicate sweetness. In this classic preparation, we gently toast these skinless gems in high-quality extra virgin olive oil to enhance their natural richness and golden hue. A finishing touch of fragrant rosemary and hand-harvested sea salt creates a sophisticated snack that is the quintessential accompaniment to a chilled glass of Fino sherry.
🥗 Ingredients
The Nuts
- 2 cups Raw Marcona Almonds (blanched/skinless)
Fats & Aromatics
- 2 tablespoons Extra Virgin Olive Oil (use a high-quality Spanish oil if possible)
- 2 sprigs Fresh Rosemary (leaves stripped and finely minced)
- 1/4 teaspoon Smoked Paprika (Pimentón de la Vera) (optional, for a subtle smoky depth)
Finishing
- 1 teaspoon Maldon Sea Salt (flaky texture is essential)
- 1/2 teaspoon Fine Sea Salt (to ensure even base seasoning)
- 1 teaspoon Lemon Zest (freshly grated for brightness)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and ensure the oven rack is positioned in the center for even heat distribution.
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2
Spread the raw Marcona almonds onto a large, rimmed baking sheet in a single layer to inspect for any debris or damaged nuts.
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3
Drizzle the extra virgin olive oil over the almonds directly on the sheet pan.
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4
Use your hands or a spatula to toss the almonds thoroughly, ensuring every single nut is lightly and evenly coated in the oil.
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5
Sprinkle the fine sea salt over the oiled almonds and toss once more to provide a foundational layer of seasoning.
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6
Slide the baking sheet into the oven and roast for 5 minutes.
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7
Remove the pan and use a spatula to stir the almonds, moving the nuts from the edges to the center to prevent uneven browning.
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8
Return to the oven for another 5-7 minutes. Watch them closely; Marcona almonds go from perfectly golden to burnt very quickly due to their high oil content.
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9
The almonds are ready when they are a pale golden brown and smell fragrant and nutty.
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10
Immediately upon removing from the oven, sprinkle the minced fresh rosemary and smoked paprika (if using) over the hot almonds. The residual heat will bloom the oils in the rosemary.
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11
Add the lemon zest and the flaky Maldon sea salt, tossing gently while the oil is still warm so the salt adheres to the surface.
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12
Transfer the almonds to a paper-towel-lined plate for just 2 minutes to drain any excess oil, then move them to a cooling rack.
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13
Allow the almonds to cool completely before serving; they will become much crunchier as they reach room temperature.
💡 Chef's Tips
Always start with raw, blanched Marcona almonds rather than pre-roasted ones to control the salt and oil quality. Don't walk away from the oven during the last 3 minutes of roasting as the high fat content makes them prone to scorching. If you prefer a stovetop method, use a heavy cast-iron skillet over medium-low heat and stir constantly for about 8-10 minutes. Store leftovers in an airtight glass jar for up to two weeks, though they are best enjoyed within the first 3 days. Avoid using table salt; the large flakes of sea salt provide a necessary textural contrast to the buttery nut.
🍽️ Serving Suggestions
Serve alongside a wedge of aged Manchego cheese and membrillo (quince paste). Pair with a dry Spanish Sherry, such as Fino or Manzanilla, for an authentic tapas experience. Scatter over a simple arugula salad with shaved parmesan and a lemon vinaigrette. Incorporate into a charcuterie board featuring Serrano ham and Castelvetrano olives. Serve warm in a small ceramic bowl as a welcoming snack for a dinner party.