Roasted Salted Marcona Almonds

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Often called the "queen of almonds," the Marcona is rounder, softer, and richer than a conventional almond — and Finca La Rosala's version is a masterclass in restraint. Blanched, dry-roasted, and finished with extra virgin olive oil and a touch of sea salt, these Spanish almonds are deeply nutty with a satisfying crunch and a clean, savoury finish. Equally at home in a snack bowl, scattered over a cheese board, or paired with a glass of Cava, they're one of those pantry staples that disappear faster than expected. Show more