Toasted Marcona Almonds Recipe

Preheat and dry-toast

Preheat oven to 350°F (175°C). Spread the Marcona almonds in a single layer on a rimmed baking sheet. Place the sheet in the oven and dry-toast the nuts for 6–8 minutes, stirring/tossing once halfway through, until they begin to darken slightly and become fragrant. Watch closely to avoid burning.

Pan-toast alternative

Alternatively, heat a large heavy skillet (preferably cast iron) over medium heat. Add the almonds and toast, stirring or shaking the pan frequently, for 5–7 minutes until fragrant and lightly browned. Remove from heat immediately.

While the nuts are still warm (but not piping hot), transfer them to a medium mixing bowl. Drizzle the extra-virgin olive oil evenly over the almonds and toss gently to coat. The oil helps the dry seasonings adhere and gives a glossy finish.

Immediately sprinkle the fine sea salt, smoked paprika, and freshly ground black pepper over the almonds. Add the lemon zest if using. Toss or fold the almonds until the spices are evenly distributed. Taste and adjust seasoning—add a pinch more salt or paprika if desired.

If using, finish with a light sprinkle of flaky sea salt and the chopped fresh thyme or rosemary for an herbaceous note. Spread the seasoned almonds back on the baking sheet in a single layer to cool completely; this prevents steaming and keeps them crisp.

Once cooled to room temperature, transfer the almonds to a serving bowl or airtight container. They will stay crisp at room temperature for up to 2 weeks (best within the first week).