Dense, meaty, sweet and about ten times more flavorful than almonds we grow in the States. Naturally sweeter than American almonds, the Spaniards kick up the flavor of marconas by skinning the almonds, lightly frying them in oil and then sprinkling with sea salt.
The salty/sweet combination is addictive. You’ll nibble one. Then a few. Soon enough, your hand will be covered in salt and nut flakes from grabbing handful after handful, and then they'll be gone. You'll have eaten them all. Oh, well. Grab another bag and start all over again.
Zingerman's Food Tours is visiting Spain in October 2014. Join us for a behind the scenes journey to traditional food makers like this.