Marcona Almonds Recipe

Preheat and prepare

Preheat your oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or use a dry heavy baking sheet to ensure even toasting.

Toss almonds with oil

Place the 2 cups raw Marcona almonds in a medium mixing bowl. Drizzle 1 tablespoon extra-virgin olive oil over the almonds and toss with a spatula or your hands until each almond has a thin, even coating. The oil helps the salt adhere and promotes even browning.

Spread and toast

Spread the almonds in a single layer on the prepared baking sheet, keeping them from overlapping as much as possible. Place the sheet on the middle rack and toast for 10–14 minutes, stirring or shaking the pan every 4 minutes to promote even color. Watch closely during the last few minutes — Marcona almonds brown quickly and you want a deep golden color and a warm nutty aroma, but not burnt.

Season while hot

Remove the baking sheet from the oven and immediately sprinkle the nuts with 1 teaspoon fine sea salt (or flaky Maldon), 1/4 teaspoon smoked paprika if using, and 1/2 teaspoon finely grated lemon zest if using. Using a spatula, toss gently on the hot pan so the salt and seasonings stick to the warm oiled almonds.

Cool and finish

Transfer the seasoned almonds to a cooling rack or a plate in a single layer to cool completely (about 15–20 minutes). Cooling crisps them up and prevents residual heat from making them soggy. Taste and adjust seasoning: add a light additional pinch of salt if desired.

Store or serve

Once completely cool, serve immediately as a tapas item at room temperature, or store in an airtight container for up to 2 weeks in a cool, dry place. If storing, skip the lemon zest until just before serving to retain its brightness.