The first time I had Marcona almonds was at the food tasting for my wedding. My husband and I got married at The Perot Museum of Nature and Science. We were the first couple to book a wedding before the museum even broke ground. The cost of the Perot as our venue was probably the lowest it will ever be since we were the first to book. I am sure it costs a fortune now that the museum is so popular. Back to the food. The caveat to having the wedding at the Perot is you have to use their caterer, who just happens to be Wolfgang Puck. Don’t get me wrong. The food was unbelievable. Hands down the best food I have ever had at a wedding. And I learned about Marcona almonds! What we lacked in paying to book the venue, we made up for in our food.
Marcona almonds were part of our wedding salad that had frisée and green apple. It was delicious. Marcona almonds are perfect for The Whole 30, Paleo diets and Low Carb/Ketogenic diets. Put a bowl out for guests as a pre-dinner snack, or serve on top of a salad at lunch. The possibilities are endless with these. The almonds are like little explosions of heaven. They are generally softer and “wetter” than a typical California almond. They are fried in olive oil and sprinkled with salt. Just look at that delicious sea salt. I can find them at my local HEB, but you might have to go to a specialty food or cheese shop to find them.
We rarely have Marcona almonds in the house unless we plan on eating them right away. They are like crack. I will literally eat a pound of these in one sitting. Ridiculous I know, but they are so good. I plan on making a Marcona almond butter, so be on the lookout for a recipe soon. Apples, Spanish cheeses (think Manchego and Mahón), dark chocolate and incorporating with a charcuterie board are excellent pairings for these almonds.
I hope you give these tasty morsels a try. Do you like Marcona almonds as much as I do? Do you have any great recipes that feature these almonds?