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I grew up eating these. We'd have a bowl of them out for company (along with a dish of olives and a plate of slices of jamon serrano). I didn't know they weren't a common thing for everyone until recently.

i sometimes buy the jar at costco and then toast a few and mix with sea salt, rosemary, and olive oil.

Common blanched almonds can be similarly prepared--fried or toasted with olive oil, sea salt and herbs if you are looking to save a couple of bucks.

I buy the one-pound can at Costco, too, but I'd noticed something--more expensive Marcona almonds, like the ones at Whole Foods, always look moist, like they've been sweating out oils. Is that just a difference in the way they're packaged, or does it actually suggest a difference in quality?

I'm aware that there is a species varation between these and California almonds, but I thought the main defining characteristic is the preparation...that Marcona are fried in oil...?

these are completely addictive!!!

@mhirsch i thought it might be quality too, but i think it's just teh way it's prepared. i add olive oil and salt after toasting them a bit and they're just as moist as the whole foods ones.

they are in fact fried in oil. I don't know what the deal with the costco brand is, but I do know they come in big tubs with tons of gooey oil. If the tub isn't mixed well to redistribute, you'll find some dryer containers, and some more oily ones.

These are great thrown in the oven with orange slices and rosemary!

bar tartine has an amazing brunch cheese plate with these amazing little almonds. uva in the lower haight serves them on their cheese plate as well.

more please!