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Fatter, sweeter, and rounder than their Californian cousins, Marcona almonds are generally blanched. Their trees require special growing conditions, which can be found only in the Alicante and Valencia regions of Spain, as well as some parts of the Mediterranean coast further north such as Tarragona. The nuts are often roasted or fried in olive or sunflower oil.
These special-edition Marcona almonds are tossed in rosemary honey, nougat flavoring, and La Vera paprika before being coated in edible gold, a luxurious treat for any occasion.
Nuts are a staple on any cheese and charcuterie board, and these nuts go especially well with Spanish cured meats like jamón iberico, lomito, and sobrasada. These gourmet nuts are also ideal with smoked fish and creamy white garlic dishes. These are considered celebration treats, and pair well with Champagne or Cava. And if you’re fond of mixed nuts, we suggest you try these with our Truffle Marcona Almonds. The subtle flavor differences enhance each other, making for a truly enjoyable snack!
The origins of the Marcona almond are not completely certain, but these pure Spanish nuts have been found in Alicante for centuries. Marcona almond trees are rustic and hardy ones, capable of growing in different soil types in the Mediterranean region. They are more often found on large, well-irrigated plantations, though—all for the perfect monitoring of these sublime, sought-after nuts.
Keep your nuts in a cool, dry place away from direct sunlight and strong smells for 1 to 3 months. To preserve their freshness best, refrigerate them after opening. They’ll last this way for up to 6 months.