Marcona Almonds Recipe

Marcona Almonds (sweet-salty roasted)

1. 1

   Preheat and prepare

   Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat so the almonds roast evenly and cleanup is easy.

2. 2

   Toss almonds with oil and seasonings

   Place the 2 cups raw Marcona almonds in a mixing bowl. Add 2 tablespoons extra-virgin olive oil and toss until every almond is lightly coated. Sprinkle in 1 teaspoon fine sea salt, 1 teaspoon granulated sugar, 1 teaspoon smoked paprika, and 1 teaspoon freshly ground black pepper. If using, add 1 tablespoon lemon zest. Toss thoroughly so the sugar and spices cling to the oiled almonds.

3. 3

   Spread on sheet and roast

   Spread the seasoned almonds in a single layer on the prepared baking sheet, leaving a little space between nuts so they roast rather than steam. Roast in the preheated oven for 12–16 minutes, stirring or shaking the pan once halfway through to promote even browning. Watch closely after 12 minutes; Marconas are delicate and can go from golden to burnt quickly. They are done when fragrant, glossy from the oil, and lightly golden at the edges.

4. 4

   Cool and finish

   Remove the baking sheet from the oven and immediately transfer the almonds to a cool plate or a fresh piece of parchment so they stop cooking on the hot pan. While still warm, sprinkle with 1/2 teaspoon flaky sea salt if using. Let cool completely (about 20–30 minutes). The coating will crisp as they cool.

5. 5

   Serve or store

   Once completely cool, transfer the Marcona almonds to a serving bowl or an airtight container. They keep well at room temperature for up to 2 weeks; longer if refrigerated. Serve at room temperature as a snack, with cheese, or as part of a charcuterie board.