The Small Bites · One generous bowl
Salted Marcona Almonds
Warm, salty, a little smoky — the bowl that empties first.
The easiest thing on this site and the one people remember. Marconas are softer and richer than regular almonds, and ten minutes in a pan makes them taste like you planned the whole evening around them.
What You Need
- 2 cups marcona almonds
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- ½ teaspoon smoked paprika (optional)
- Leaves from 1 small rosemary sprig, finely chopped
How It Comes Together
- 01
Warm the Pan
Set a dry skillet over medium heat and add the olive oil and almonds. Everything goes in together — no waiting for shimmer.
- 02
Toast, Don't Wander
Stir often for 6–8 minutes until the almonds are golden and smell deeply nutty. They go from perfect to burnt in about a minute.
The rosemary hits the pan and the whole kitchen smells like a holiday.
- 03
Salt While Hot
Off the heat, toss with the rosemary, salt, and paprika. Salt sticks to warm oil; it slides off cold nuts. Serve warm or at room temperature.
