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Largueta Almonds by 1880

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Largueta Almonds by 1880

Light, Crisp Almonds Fried in Their Skins | NT-60

All Natural

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  • Crisp Largueta almonds from Spain
  • Fried in their skins
  • Classic Spanish almond variety
  • Light and crunchy with a toasted flavor
  • By Turrones 1880 in Jijona
  • Size - 5.64 oz/160 gr

Largueta almonds are slender and crunchy with a mild sweet flavor. We remembered crunching on these tasty almonds at a tapas bar in Spain and requested this special recipe from our friends at Turrones 1880. They roast the almonds in their skins with extra virgin olive oil for a delicious toasted taste and silky texture.

We recommend adding a tablespoon of extra virgin olive oil to the almonds before serving, which adds a smoothness and elevates their flavor.

Larguetas (literally “long ones”) are thin and delicate with a light, crisp texture unlike rich Marconas or dense California varieties. They are roasted in their skins which brown beautifully and retain a touch of extra virgin olive oil, leaving a smooth finish. They are addictively delicious.

Turrones 1880 is the venerable maker of almond turrón candy in the village of Jijona. For 16 generations, the family-owned company has made delicious almond and honey candy, roasting their almonds on site. We are so pleased they could prepare these delicious almonds especially for La Tienda.


Skin on Largueta almonds, extra virgin olive oil and salt.

All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.

Use and Care

Store in a sealed container in a cool, dry place. For longer storage, store in the refrigerator or freezer.

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