📝 About This Recipe
Known as the 'Queen of Almonds,' these buttery, skinless Marcona almonds from Spain are transformed into a sophisticated tapa through a gentle toast in premium olive oil. Infused with the resinous aroma of fresh garden rosemary and a whisper of Pimentón de la Vera, they offer a perfect balance of crunch, salt, and herbal depth. This recipe elevates a simple snack into an elegant hors d'oeuvre that captures the essence of a Mediterranean sunset.
🥗 Ingredients
The Nuts
- 2 cups Raw Marcona Almonds (blanched/skinless)
The Infusion
- 2 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 3 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 clove Garlic (smashed but kept whole)
The Seasoning
- 1.5 teaspoons Maldon Sea Salt (flaky texture is essential)
- 1/4 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet variety)
- 1 pinch Cayenne Pepper (optional for a subtle heat)
- 1/2 teaspoon Granulated Sugar (to balance the savory notes)
👨🍳 Instructions
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1
Begin by stripping the needles from the fresh rosemary sprigs and giving them a rough chop to release their aromatic oils.
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2
In a small bowl, whisk together the flaky sea salt, smoked paprika, cayenne pepper, and sugar until well combined; set aside.
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3
Place a large, heavy-bottomed skillet or cast-iron pan over medium-low heat.
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4
Add the extra virgin olive oil and the smashed garlic clove to the cold pan, allowing the garlic to infuse the oil as it heats up for about 2 minutes.
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5
Once the oil is shimmering and the garlic is fragrant, add the raw Marcona almonds in a single, even layer.
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6
Toast the almonds, stirring frequently with a wooden spoon or heat-proof spatula to ensure even browning.
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7
After about 5-6 minutes, the almonds should begin to turn a pale golden hue and smell nutty.
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8
Add the chopped rosemary to the pan. The rosemary will sizzle and become crisp, infusing the oil and the nuts simultaneously.
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9
Continue cooking for another 3-4 minutes until the almonds are a rich golden brown. Be careful not to let them turn dark brown, as they can become bitter quickly.
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10
Remove the smashed garlic clove from the pan and discard it.
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11
Immediately remove the pan from the heat and sprinkle the spice and salt mixture over the hot almonds.
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12
Toss the almonds vigorously for 30 seconds to ensure every nut is coated in the spiced oil and seasoning.
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13
Transfer the almonds to a parchment-lined baking sheet and spread them out to cool completely.
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14
As they cool, the almonds will finish crisping up and the seasoning will adhere firmly to the surface.
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15
Once cooled to room temperature, serve immediately or store in an airtight container.
💡 Chef's Tips
Always start with raw Marcona almonds; pre-roasted ones will become overcooked and oily if toasted again. Don't walk away from the stove—Marcona almonds have a high oil content and can go from golden to burnt in seconds. Use fresh rosemary only; dried rosemary will have a woody, unpleasant texture in this application. If you prefer a cleaner finish, you can pat the almonds with a paper towel after toasting, though you may lose some of the spice coating. Adjust the salt level at the very end; flaky salt provides pops of flavor rather than a uniform saltiness.
🍽️ Serving Suggestions
Pair with a chilled glass of Fino or Manzanilla Sherry for the ultimate Spanish experience. Serve alongside a wedge of aged Manchego cheese and some membrillo (quince paste). Add to a charcuterie board featuring Jamón Ibérico and Castelvetrano olives. Scatter them over a simple arugula salad with shaved Parmesan and lemon vinaigrette. Serve in a small terracotta bowl as a welcoming snack for a dinner party.