Buzz
Marcona almonds are often referred to as the "Queen of almonds" by enthusiasts who believe in the existence of nut hierarchies. These almonds, hailing from Spain, have a rounder, squatter shape compared to the long, narrow Californian variety you're probably familiar with. These decadent and expensive nuts often tempt us, but rather than depleting your savings, you can recreate them at home by buying basic raw almonds and following this method to give them that signature Marcona flavor.
What exactly are Marcona almonds?
The preparation of Marcona almonds typically involves blanching the skin, followed by either frying them or cooking them slowly in olive oil at low heat, confit-style. The almonds are then packaged along with their infused oil, a generous sprinkle of coarse salt, and occasionally, a touch of herbs. The result is a crunchy, buttery, and utterly delicious treat that pairs wonderfully with Spanish cheeses or can top a vibrant gem salad. However, due to their rarity, a mere four ounces of these nuts can end up costing you quite a bit.
How to prepare Marcona almonds at home
Fortunately, for those of us keeping an eye on our budget, the process of making Marcona almonds can be done with any regular almond. To achieve that signature Marcona flavor, begin with whole, raw almonds.
1. Blanch them to remove the skin
If you manage to find skinless, pre-blanched almonds, you can skip this step. However, if you only have almonds with skins, don't worry—blanching nuts is an easy task. Simply boil a pot of lightly salted water, add the almonds, and leave them for about one minute. Afterward, remove them from the water and lay them on a clean tea towel. Use the towel to gently rub the almonds dry, and the skins will slip off effortlessly. Any leftover skins can be easily pinched away.
2. Fry the almonds in oil
To achieve the crispiness of Marcona almonds without overly browning them, start by tossing skinless almonds with a couple of tablespoons of high-quality extra virgin olive oil until evenly coated. Spread the almonds on a foil-lined baking sheet, ensuring any leftover oil is also spread out. Bake in a 300°F oven for about 30 minutes, flipping the almonds every 10 minutes. Keep a close eye on them during the final 10 minutes and be ready to pull them out a bit early if they’re done.
3. Generously season the almonds with salt.
The almonds are ready once they develop a smooth, even golden color, with few or no dark spots. Toss them with a good amount of flaky salt and any optional fresh herbs. Serve them in a bowl along with any remaining cooking oil.
Though California almonds aren’t technically 'true' Marcona almonds, this method creates a remarkably similar texture and flavor, leaving you fully satisfied. They’re perfect for your next party spread, and may even have your guests thinking you splurged on the expensive, authentic version. These 'Mar-faux-na' almonds will stay fresh for a few months if stored in an airtight container in a cool, dark place.
Recipe for Marcona Almonds (or any almonds)
Ingredients:
1 cup of raw almonds, approximately 5 1/2 ounces
2 tablespoons of olive oil
1 tablespoon of flaky salt
1. Preheat your oven to 300°F. Cover a baking sheet with foil.
2. Blanch the almonds by placing them in boiling water for one minute, then remove their skins by pinching them off.
3. Coat the blanched, dried, and peeled almonds with olive oil, ensuring they're evenly coated. Spread them on the prepared baking sheet, including any leftover olive oil. Bake for 25-30 minutes at 300°F, flipping and rotating the almonds every 10 minutes. During the final 10 minutes, keep an eye on them and remove them from the oven once they are evenly toasted, lightly golden without dark spots, and aromatic.
4. Once the almonds are done baking, remove them from the oven and take the foil off the baking sheet. Let the almonds cool completely for about 30-40 minutes. Afterward, toss them with flaky salt and serve them in a bowl, including any remaining cooking oil.
