8 oz container

More tender and sweet than their California cousins, these Spanish almonds are an addictive snack. They are roasted in olive oil and tossed with salt and make an excellent crunchy accompaniment to a cheese board, or just a glass of wine. We also love to use them in pesto, chopped and sprinkled on brownies, roasted with brussels sprouts, as a crust for white fish, and with blueberries in yogurt swirled with maple syrup. The possibilities for these plump little beauties are endless!

Ingredients: Peeled Marcona Almonds, olive oil, sea salt