Marcona Almond Butter
This post is in partnership with NOW Foods.
If you’re like me, you may have never heard of marcona almonds. If you’re fancy and cultured, you probably have.
Marcona almonds originate in Spain, although they’re now being grown in the U.S. and other countries as well. They’re a bit rounder and plumper than traditional almonds and resemble more of a macadamia nut than an almond. They’re milder in taste and don’t have as much of the bitterness that you can find with regular almonds. Because of their sweet and buttery taste, they’re a great addition to all kinds of meals and popular in Mediterranean cuisine.
I get a lot of nuts and seeds from my partnership with NOW Foods. When I saw these, I had no idea what they were so of course I bought them immediately.
When I noticed them in the back of my pantry earlier in the week, I knew I had to make almond butter with them to taste the difference.
You guys. It is so creamy and beautiful and delicious. Yes, I think “beautiful” is an appropriate term to describe how this almond butter turned out. I put it on my English muffin last night and it spread so smoothly I think I may be in love. Is that a thing?
If you’re looking for a way to change up your almond butter game, definitely get your hands on some marcona almonds. They’re also a great snack, so if you don’t turn them all to sweet, sweet butter, you can snack on them and they will be equally delicious.
Marcona Almond Butter
- 1/2 tsp salt
- 1/2 Tbsp maple syrup
- 1.5 cups marcona almonds
- Preheat oven to 350 degrees. Spread almonds in a flat layer on baking sheet. Roast for 9-11 min.
- Add almonds to food processor. You can let them cool or put them in right out of the oven. I’ve done both.
- Turn food processor on and add salt.
- Let the processor run until the almonds begin to break down and resemble butter (approx. 15-20 min).
- Once the butter begins to form, add the maple syrup. The mixture will start to clump together again, but let the processor run until it smooths out and butter has reached desired consistency.
- Eat with a spoon. Or dates. Or fingers.
I typically make a larger batch of almond butter, but I wanted to make sure this was good. My usual recipe is 3 cups almonds, 1.5 Tbsp maple syrup, and 1 tsp salt.
- Have you heard of marcona almonds?
- If so, how do you eat them?