Home » Recipes » Appetizers » Rosemary Marcona Almonds
by Joanne April 12, 2023
15
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 alongsideBacon Wrapped Water Chestnuts,Puff Pastry Cheese Straws, and anAntipasto 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.
Romescois 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
How do you store leftover Rosemary Marcona Almonds?
Keep in an airtight container at room temperature for up to 2 weeks.
Can you freeze Rosemary Marcona Almonds?
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
Servings: 2 but easily doubles
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Marcona Almonds are toasted in a rosemary-infused olive oil for a delicious Spanish snack!
Print Recipe Pin Recipe
8
Leave a Review »
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
Storing leftovers: Keep in an airtight container at room temperature for up to 2 weeks.
Freezing: Store in an airtight container for up to 3 months. To thaw, leave at room temperature for 2 hours.
Nutrition
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.
Course: Appetizer
Cuisine: Spanish
Author: Fifteen Spatulas
Post updated in July 2019. Originally publishedAugust 2013.
posted in: All Recent Posts, Appetizers, Dairy-free, Gluten-free, Vegan 15 comments
Don’t miss a recipe!
Subscribe to receive new recipes via email:
« Previous PostPanna Cotta with Raspberry Gelee
Next Post »Sweet and Spicy BBQ Sauce
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Gina — Reply
Delicious! I used them on my charcuterie board and they disappeared.
-
Kristen — Reply
This is incredibly creative! What a great idea for a recipe!
-
Joanne Ozug — Reply
Thank you Kristen, that’s really sweet!
-
-
Kelly Senyei | Just a Taste — Reply
These look fantastic! I love Marcona almonds and can’t wait to try this recipe. Thanks for sharing!
-
Joanne Ozug — Reply
Thanks Kelly =) See you at BHG next month!
-
-
Jen @ Jen's Favorite Cookies — Reply
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!
-
Joanne Ozug — Reply
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 =)
-
-
Pey-Lih — Reply
They look wonderful….I will give definitely give these a try. They look great for housewarming gifts, too. Thank you for the recipe!
-
Joanne Ozug — Reply
Thanks Pey-Lih! Yes, they keep pretty well. Hope you enjoy the marconas!
-
-
Cathy Pollak ~ Noble Pig — Reply
I was so excited when Costco started carrying Marcona almonds because I love them. So perfect for happy hour!
-
Joanne Ozug — Reply
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 =)
-
-
Kelsi Tsukayama — Reply
These look so good! Can’t wait to make them! Love all your recipes! 🙂
-
Joanne Ozug — Reply
Thanks so much Kelsi, hope you enjoy the almonds!
-
-
Myrtle — Reply
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?
-
Joanne Ozug — Reply
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!
-
