Five years can make a world of difference for an almond.
That’s about how long it took for Spain’s addictively good marcona almond to go from obscure gourmet goodie to a Trader Joe’s staple with serious culinary cred.
Why do you care? Because marconas are not your average almond. These wide, teardrop-shaped treats are the filet mignon of the nut world.
The flavor and texture of marcona almonds are entirely different than the more common California almond. A higher fat content helps explain the textural difference – tender-crunchy and moist.
As for flavor, think uber-savory and steak-like. And it doesn’t hurt that they typically are prepared by being fried in olive oil, then sprinkled with salt.
Once only a limited import, marcona almonds now are widely available, often sold near the cheese, olives and other so-called gourmet items.
Find out what you can make with marcona almonds »