Marcona Almonds or Valencia Almonds

The Hubby and I have found a little gem downtown, a charcuterie place that doesn’t break the bank, has a great selection of meats and cheeses, and a homey atmosphere. One of the sides that you can pick to have with your charcuterie board is Valencia almonds. Also known as Marcona almonds. They are simply addicting. Crunchy, salty, with a slight herbed flavour. 

I put together a charcuterie board for our supper last night, adding things like homemade grainy Guinness mustard and pickled onions and pickles. I decided to whip up a batch of Marcona almonds. Very easy to make, with the added bonus of you knowing exactly what’s on them, with the salt level you prefer.

Marcona Almonds or Valencia Almonds

Marcona / Valencia Almonds


  • 1 1/2 cups blanched whole almonds
  • Olive oil
  • Sprigs of thyme
  • Springs of oregano
  • Fleur de sel
  • Mediterranean salt


  • Cover the bottom of a frying pan with olive oil (you are shallow frying), add the sprigs of thyme and oregano, cover with a splatter screen and warm up on medium heat.
  • Once warmed, add the almonds and brown, stirring frequently.
  • Using a slotted or mesh spoon, scoop the almonds out of the oil, allowing to drain as much as possible.
  • Place the almonds on a cookie sheet in a single layer.
  • Sprinkle immediately with fleur de sel.
  • Toss a couple times with a spoon, then sprinkle with additional Mediterranean salt.
  • Let cool and then serve.
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