• Blanched almonds, ready to cook
• Prepare at home, to suit your taste
• Perfect for baking and cooking

You don’t have to be an accomplished chef. Just heat up a small amount of extra virgin olive in a frying pan or skillet. When the oil is very hot, toss in a few handfuls of blanched nuts. Stir the simmering almonds with a wooden spoon until they become ever so slightly golden in color. Then scoop them into a bowl and sprinkle with sea salt. Absolute perfection – and it is not hard to do. (more info)

• Blanched almonds, ready to cook
• Prepare at home, to suit your taste
• Perfect for baking and cooking

You don’t have to be an accomplished chef. Just heat up a small amount of extra virgin olive in a frying pan or skillet. When the oil is very hot, toss in a few handfuls of blanched nuts. Stir the simmering almonds with a wooden spoon until they become ever so slightly golden in color. Then scoop them into a bowl and sprinkle with sea salt. Absolute perfection – and it is not hard to do.

These blanched fresh nuts are perfect for baking and cooking. Remember, as a snack Marcona almonds should always be sautéed, not roasted or toasted. This is due to their delicate flavor which can be overwhelmed by other cooking methods.

Marcona Almonds are a little known treasure from Spain. Up until recently they were only grown in Spain, although now that the secret is out some people are trying to grow them in Morocco and California. These almonds are large and flat – sweet, crunchy and flavorful – quite different from the American almonds you are used to.

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