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Salted marcona almonds

Salted almonds marcona

£6.76 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product
  • Great Taste Awards 2012 - 1 Star

Spain was introduced to the almond by the Moors many hundreds of years ago, and now they are to be found in almost all regions of the country both in a sweet and savoury context.

These fried, salted Marcona almonds from Catalonia are crisp and richly oily and ideal with a glass of dry sherry.

Ingredients
Almonds, salt, sunflower oil
Storage & Care
An average shelf life of 6 months. Once opened, keep in an airtight container and consume within 5 days
Nutrition Per 100g
Energy 2780kJ / 650kcal
Fat 59.6g
   of which saturates 3.9g
Carbohydrate 17.3g
   of which sugars 6.9g
Protein 23.1g
Fibre 10.4g
Salt 0.43g
* Typical values per 100g

Gazpacho salsa

Ingredients
250ml Brindisa gazpacho
40g Marcona almonds
Nuñez de Prado unfiltered olive oil

Method

  1. Drain the gazpacho through a fine sieve in order to remove almost half the volume; reserve the liquid.
  2. Meanwhile toast the almonds in the moderate oven until a golden, biscuit brown, allow cooling a little then finely chopping.
  3. Combine the drained gazpacho and almonds and refrigerate.
  4. Before serving allow the salsa to come to room temperature (you may wish to thin the salsa a little with a spoon or two of the reserved liquid).
  5. Drizzle with olive oil and garnish with parsley leaves.
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