Nuts

Marcona

A tier

Marcona is Spain’s celebrated round, high-oil almond—wider and flatter than many California paper-shell types, with a soft crunch and buttery sweetness. Spanish cooks traditionally fry Marcona almonds in oil and salt them as a bar and table snack that needs no further decoration. The high fat content makes excellent cheese-board nuts, panellets, and fine turrón-style sweets when quality is high. Flavour is delicate and lush rather than woody, which is why pastry chefs pay a premium for true Spanish Marcona over generic rounds. Because oil is high, Marcona stales faster in warm rooms—buy small lots and keep them cool. Look for origin labelling rather than vague “Spanish-style” wording. Blanch and grind for especially rich European pastes, or serve slightly warm from the pan for the classic fried preparation. Roast gently; the soft texture scorches if you treat it like a tough cocktail peanut. Discard any lot that smells paint-like—rancidity is obvious and unwelcome on a tasting plate. Compared with Nonpareil, Marcona is a gourmet table almond first and a high-volume slicing factory nut second.