You Can Make Almonds at Home
The Marcona almond is sometimes referred to as the “queen of the almond” by those who believe there are nut kingdoms. This is a Spanish variety of almond, slightly flatter and stockier than the narrower Californian almond you may be familiar with. Many of us have been teased by these luxurious and insanely expensive nuts. Instead of emptying your bank account to buy some, grab a packet of plain raw almonds and give him the Marcon treatment yourself.
What is a Marcona almond?
The preparation of Marcón usually involves blanching the rind, then frying or slow-cooking confit-style over low heat in olive oil. The valuable almonds are then packaged with vegetable oil, a healthy sprinkle of coarse salt, and sometimes with a small amount of herbs. The result is crispy, buttery and divine, perfect when served with a plate of Spanish cheeses or prominently garnished with a gemstone salad. However, since they are a relatively rare variety, a meager four ounces may require you to re-calibrate the rest of your grocery budget.
How to cook Marcona almonds at home
Luckily for us budget shoppers, the Marcona Almond Cooking Method is something you can do with any old almond. The best way to process almonds with Marcona is to start with whole raw almonds. If you can find skinless, pre-blanched almonds, you’ll save yourself time, but if you can find just the skin, that’s fine; Blanching nuts is incredibly easy. Boil a pot of lightly salted water, add the almonds and let sit for one minute. Remove the nuts from the water and toss them onto a clean kitchen towel. Use a towel to pat them dry and the skin will slip right off. Any remaining skins can be plucked off with little effort.
The next step is to cook the nuts in oil so that they become crispy, but not too bright in color. I find the easiest way to do this is to mix the skinless almonds with a couple tablespoons of good quality extra virgin olive oil until they are well coated. Arrange them on a foil-lined baking sheet, brush with the remaining olive oil, and bake in a preheated 300°F oven for about 30 minutes, turning every 10 minutes. Stay near the oven for the last 10 minutes and be ready to remove them if they seem ready a minute or two early.
Almonds are considered ready when they reach a creamy, even golden color, with little or no dark spots. Toss the almonds with a generous helping of salt flakes and, optionally, chopped herbs. Serve in a bowl along with any remaining vegetable oil.
Of course, a Californian almond will never be a “true” Marcona almond, but this preparation will give it that same ton of texture, flavor, and satisfaction. It’s the perfect accessory for your next party and some of your guests might think you’ve splurged on a pound of expensive stuff. Your Mar-faux-na almonds will keep for up to several months if stored in an airtight container in a cool, dark place.
Marcon style almond
Ingredients:
- 1 cup raw almonds (about 5 1/2 ounces)
- 2 tablespoons olive oil
- 1 tablespoon flaked salt
Preheat oven to 300°F. Line a baking sheet with foil.
Blanch the almonds in boiling water for one minute and remove the skins.
Toss blanched, dry, skinless almonds with olive oil until well coated. Spread them on a baking sheet in an even layer along with excess olive oil. Bake for 25-30 minutes at 300°F, removing the pan from the oven every 10 minutes to flip and flip the almonds. Keep an eye on the almonds for the last 10 minutes to remove if ready. The almonds are done when they are evenly, lightly toasted, free of brown spots, and fragrant.
Remove the almonds from the oven and remove the foil from the baking sheet. Let the almonds cool completely, about 30-40 minutes. Toss them with the flaked salt and serve in a bowl with the remaining vegetable oil.