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Marcona Almond Recipe

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Olive Oil Poached Marcona Almonds : Recipes : Cooking Channel ...

Marcona almonds, imported from Spain, are rounder, softer and sweeter than their California cousins. You’ll often find them roasted in specialty shops, but here, we’re cooking our own. Start with cold olive oil, so the almonds spend more time in the pan; they’ll emerge golden brown, crisp, super rich, and fresh tasting. All they need to finish them off is a sprinkling of coarse (kosher) salt, but feel free to sprinkle on some smoked paprika, a little rosemary, or a touch of cayenne. If you can’t find Marcona almonds, use blanched (skin removed) regular almonds. The almonds cook very slowly so the oil never gets hot enough to degrade. Save the oil and use it on salads or for sauteing.

Provided by: EasyRecipesCooking.com

Categories: appetizer

Total time: 25 minutes

Prep time: 5 minutes

Cook time: 20 minutes

Yield: 2 cups


8 ounces Marcona almonds
3/4 cup extra-virgin olive oil
Coarse kosher salt


  • Cook the almonds in the oil in a large skillet over the lowest possible heat until lightly golden, 15 to 20 minutes. Lift the almonds out of the skillet using a slotted spoon or a spider and transfer to a paper-towel-lined plate. Sprinkle with salt to taste and serve.

Marcona Almonds with Smoked Paprika Recipe | Bon Appétit

These Marcona almonds need only three more ingredients to become your next go-to bar snack: olive oil, smoked paprika, and flaky salt.

Provided by: EasyRecipesCooking.com

Yield: 6 to 8 Servings


2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)


  • Marcona almonds can be found at natural and specialty foods stores and at latienda.com. Smoked paprika is available at most supermarkets.
  • Preheat oven to 350°. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8–10 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool.
  • DO AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.

What are Marcona almonds?

Marcona almonds are a type of sweet, gourmet almond from Spain that is very popular in Mediterranean countries. Although it has been imported to the U.S. for years, this nut has gained popularity in American restaurants and kitchens, their reach now extending from epicurean stores to bulk retailers.

How to bake almonds in the oven?

Preheat the oven to 350 degrees. Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they’re lightly browned. Watch them carefully; they go from under baked to burnt very quickly.

What is the best way to store Marcona almonds?

When you bring your Marcona almonds home from the market, it is important to store them in a sealed container in a cool, dry place.

Can you eat Marcona nuts raw?

The nuts are sold raw, roasted, and fried with or without seasonings such as rosemary, truffle, and smoked paprika. Marcona almonds can be eaten in the same manner as typical almonds, but with their appealing mouthfeel and unique taste, these nuts turn an ordinary dish into something special.

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