Esther Tusal's almonds are the ultimate in old style Spanish quality. In London they earned the coveted GREAT TASTE AWARDS (London) 2005: Silver Award for 2005 Caramelized Almonds.

Sugar Roasted Marcona almonds:
This type is our favorite! Artisan Esther Tusal lightly sautés fresh Marcona almonds in a pan with extra virgin olive oil. She then tops the nuts with a translucent sugar glaze to keep them sweet, fresh and tasty.

Toasted Larguetas:
Tusal pan toasted almonds are different because Esther uses fresh locally grown Largueta almonds and extra virgin olive oil. She sautés small batches of the long slender Largueta almonds by hand, and then sprinkles them with a pinch of seas salt.   (more info)

Esther Tusal's almonds are the ultimate in old style Spanish quality. In London they earned the coveted GREAT TASTE AWARDS (London) 2005: Silver Award for 2005 Caramelized Almonds.

Sugar Roasted Marcona almonds:
This type is our favorite! Artisan Esther Tusal lightly sautés fresh Marcona almonds in a pan with extra virgin olive oil. She then tops the nuts with a translucent sugar glaze to keep them sweet, fresh and tasty.

Toasted Larguetas:
Tusal pan toasted almonds are different because Esther uses fresh locally grown Largueta almonds and extra virgin olive oil. She sautés small batches of the long slender Largueta almonds by hand, and then sprinkles them with a pinch of seas salt.

Caramel Largueta Almonds.
To make them crunchier still, Esther lightly coats them with caramel, according to her grandmother's recipe. She uses a minimal amount of sugar to achieve the best flavor, keeping the health conscious consumers' interest in mind.   (less info)