So-Called Marcona Almonds


No doubt Marcona almonds have their own appellation, and no doubt they’re special in some wonderfully subtle way. But what makes these babies notoriously delicious – irresistible even – is not that they’re from some unique place but that they’re usually FRIED and then liberally salted. Maybe you didn’t know that. Maybe you didn’t realize you could make them yourself. I didn’t, until I thought about it. And then I found myself, after some baking project or other, with a bunch of skinned (that is, blanched) almonds, and in need of a snack for company, and everything fell into place. I used peanut oil, a couple of inches, and heated it to around 350DF. (You don’t need a thermometer for this. Drop an almond into the oil: when it sinks a bit, then floats right back to the top and starts sizzling, it’s hot enough.) Add a few at a time (I did a couple of batches of about a cup each), and cook just until they color a bit, three minutes or a little longer. Drain on paper towels, salt, cool, serve.

Re-use the oil in stir-fries, or spoon a little over cooked vegetables, or the like. It tastes pretty good. As do the almonds.

Posted in Recipes


  1. Erik Marcus said...

    Add some rosemary—just like Trader Joe’s does—and then you’re really in business.

  2. jwlucasnc said...

    So Marcona is a style of preparing them, not a type of almond? I agree the TJ prep with rosemary is addictive, but I’d sooner make them myself if it’s this simple.

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