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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.