Marcona almonds, the “Queen of Almonds,” are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety. These blanched Marcona almonds are roasted in olive oil and then sprinkled with sea salt, offering a delicious taste. Only a small number of the world's almonds come from Spain, but Spanish almond are known for their unique profiles and excellent, natural cultivation processes. European regulations do not require almonds to be pasteurized, so the almonds of all varieties maintain a more natural texture and flavor.

Marcona Almonds vs. Regular Almonds

Marcona almonds are prized for being more tender, sweet, and delicate than regular almonds, with a nice buttery flavor that is due to their high oil and moisture content. California almonds have been described as tasting more “woody” in comparison. Long used in Spanish cuisine, Marcona almonds are now gaining popularity among Americans. Marcona almonds contain the same excellent health benefits as all almonds, including cholesterol-lowering monounsaturated fats. They are also an equally rich source of protein, antioxidants, iron, and calcium.

Use Marcona almonds in salads, with cheeses, alongside fruit, and in desserts. The Spanish use marcona almonds in tapas and treats like turron, a traditional nougat candy. The enjoyable flavor, and smooth, delicate texture of these unique almonds creates a wonderful snack in itself.