Marcona almonds with lavender and rosemary are the perfect, easy appetizer to make! Sharing the easy steps and also answering all your Marcona questions!
An appetizer that’s sophisticated, incredibly tasty and extremely EASY to throw together is one for the books! If you haven’t had Marcona almonds, they’re different from the regular ones we’re used to.
They’re imported from Spain and have lighter and softer skin, a sweeter taste and plumpness to them. Alone, they’re pretty plain (like any regular ol’ almond) but add fresh lavender, rosemary and sea salt, it brings them to another level.
Toss in some gourmet olives and you’re set! This simple and delicious mix makes the best and the easiest appetizer to keep any guests happy.
What Is Different About Marcona Almonds?
They’re not your average almond! They have a sweeter flavor than an ordinary almond, but be careful about eating too many in one sitting. They’re good for you, but they also have a higher fat content!
Marcona almonds look and feel more like a macadamia nut, but don’t get them confused. These nuts are still almonds through and through.
You’ll also find these unique almonds used to spruce up salads or easily substituted for “regular” almonds in most recipes.
Furthermore, you can even whip Marcona almonds into butter—just like you would with regular almonds for almond butter.
Why Are They Called Marcona Almonds?
“Marconas” almonds are also known as The Queen of Almonds. They are slightly larger and plumper than a typically almond. Eating a handful of Marcona almonds means you might eat fewer almonds, but you won’t be sorry about the taste! Some describe these almonds as having a mild buttery flavor when eaten raw.
Where Are Marcona Almonds Grown?
Grown in their native Spain, Marcona almonds aren’t a new nut. However, they’ve only recently popped up on the scene as a trendy food item for nut enthusiasts. You’ll find them at Trader Joe’s, Whole Foods, and plenty of other grocery stores throughout the U.S.
Why Are Almonds So Expensive?
While you shouldn’t have trouble finding these almonds in local stores, only a small percentage of the world’s almonds are the Marconas variety grown in Spain. Most almonds come from California!
Because you can only get them in Spain or imported from Spain, these almonds have a higher price than your everyday California almonds.
They also don’t grow as quickly as a common almond. The Marcona almond shell is thicker, which means these nuts grow a little slower than other almonds.
Slower-growing nuts produce a lower crop volume. So, those gourmet imported Marcona almonds command a higher price because they are a delicacy from overseas and take more time to replenish a crop from growers.
Because they can feel like a bit of a culinary investment, be sure to store them in a sealed container in a cool place.
While they have a shelf life of several months, heat and humidity can cause them to spoil sooner. If you open the container and see that the almonds have become a darker color, they might not be safe to eat.
Serve them with Spanish cheese as part of your charcuterie spread.
Let us know if you make these lavender and rosemary Marcona almonds by leaving a review and comment below!
Lavender & Rosemary Marcona Almonds
- 6 ounces Marcona Almonds, plain
- 3 sprigs rosemary, fresh
- 3 sprigs lavender, fresh or 1 tsp dried
- 1 tsp olive oil
- 1/2 tsp sea salt
- Remove the lavender and rosemary from the sprigs to sprinkle over the almonds.
- Toss the oil, herbs and salt together.
- Throw in your favorite gourmet olives. I used the amazing Lucques olives along with Kalamata.