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These blanched Marcona almonds are roasted in olive oil and then sprinkled with a combination of sea salt and finely chopped rosemary.
They are perfect for snacking or adding a touch of elegance to your charcuterie board or meat and cheese plate. Don’t forget the Sangria!
What are Marcona Almonds?
Marcona almonds are a variety of almonds that are native to Spain with a fuller flavor and softer bite than regular almonds. They are known as the “Queen of Almonds” and are considered a delicacy in many parts of the world.
Marcona almonds are shorter, rounder, softer, and sweeter than the California variety that is most common in the U.S.
What you’ll need
- Extra virgin olive oil – Spanish olive oil if you can find it.
- Blanched Spanish almonds
- Fresh rosemary
- Fine sea salt
- Medium saucepan – slotted spoon – baking sheet lined with parchment paper
Be sure to check out the detailed printable recipe card below
How to make Rosemary Marcona Almonds
Pour 1-inch of oil into a saucepan and heat to 380° F (195° C).
Finely chop fresh rosemary leaves and mix with sea salt in a small bowl.
Add the almonds and sauté until lightly golden brown.
Remove with a slotted spoon, allowing the excess oil to drip back into the saucepan. Spread over a parchment lined baking sheet in a single layer.
Sprinkle with rosemary and sea salt mixture, gently toss to thoroughly coat.
Allow to cool slightly before serving.
I first came across Murray’s Rosemary Marcona Almonds a few years ago at the grocery store, and I was hooked!! I bought a jar (or two) every time I went to the store.
Fry’s stopped selling them so I knew that I had to recreate them at home, and these taste exactly the way I remember!!
Marcona almonds might be available at specialty grocery stores like Whole Foods or Trader Joes, gourmet food shops, or on Amazon. Look for them in the nut section or in the gourmet foods/snack aisle.
While regular blanched almonds can be used, the unique flavor and texture of Marcona almonds are what make this recipe so special.
Yes, you can experiment with different herbs and spices to suit your taste. Thyme, oregano, or a combination of various herbs can also work well with Marcona almonds.
Store the almonds in an airtight container at room temperature for up to two weeks. For longer storage, keep them in the refrigerator or freezer to maintain freshness.
Absolutely! The recipe can be scaled up to make a larger batch in a Dutch oven or large skillet. Once prepared, store the extra almonds in an airtight container in the refrigerator or freezer for future snacking or gifting.
I prefer to make them in small batches since they are so simple to prepare, and nothing beats the flavor of freshly roasted rosemary almonds! One 2.2 pound bag of almonds will make 3 batches.
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Rosemary Marcona Almonds Recipe
- 3-quart saucepan
- olive oil 1-inch deep
- 2 cups blanched, raw marcona almonds
- 1.5 teaspoons fine sea salt
- 1 tablespoon finely chopped fresh rosemary
- Pour 1-inch of oil into a saucepan and heat to 380° F (195° C).
- Finely chop fresh rosemary leaves and mix with sea salt in a small bowl.
- Add the almonds and sauté until lightly golden brown.
- Remove with a slotted spoon, allowing the excess oil to drip back into the saucepan. Spread over a parchment lined baking sheet in a single layer.
- Sprinkle with rosemary and sea salt mixture, and gently toss to thoroughly coat.
- Allow to cool slightly before serving.