Marcona Almonds: The Best Nut You're Not Eating

We're all familiar with the almond and it's sweet, buttery and nutty flavor. This tear-drop shaped nut is used in candy bars, trail mix, and recipes world wide. What many almond lovers might not know is that there are several varieties of almonds to choose from. One options that has been gaining popularity in recent years is the Marcona Almond. These delicious nuts are considered to be the 'queen of almonds' and have a sweeter flavor and more delicate texture. They are also rounder and somewhat heart shaped. Marcona Almonds have many of the same health benefits as regular almonds and are high in non-saturated fats. So where did this great treat come from' Marcona Almonds originated in Spain and are still imported from there. They are traditionally fried up in hot oil and spices and served warm. They may also be served in a traditional Spanish dish known as Turron. Whether you eat them plain or cooked, there are a lot of options when it comes to Marcona Almonds. Here's a great recipe for including your almonds in with some classic green beans: Lemon Roasted Green Beans With Marcona Almonds Ingredients:

  • Nonstick vegetable oil spray
  • 2 pounds green beans, trimmed
  • 1 onion, peeled, cut into 8 wedges
  • 6 large fresh marjoram sprigs
  • 2 tablespoons extra-virgin olive oil
  • Coarse kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon (packed) finely grated lemon peel
  • 1/2 cup coarsely chopped Marcona almonds
  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F.
  2. Spray 2 large rimmed baking sheets with nonstick spray.
  3. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
  4. Roast vegetables 15 minutes.
  5. Reverse sheets.
  6. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
  7. Transfer vegetables to bowl.
  8. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper.
  9. Sprinkle with remaining almonds

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