Simple pleasures are what feel like genuine luxuries to me. I’ve come to terms with the fact that I’m not a fancy person; I don’t crave fine dining and I’d rather go foraging for food than shop at Erewhon, any day of the week.
Along those lines, I think about Marcona almonds as an attainable indulgence, but only once in a while. After all, the “queen of almonds” wouldn’t taste as royal if they became a daily habit, right? Skinless, buttery, with a soft yet crisp bite, they’re just nuts like any others, yet somehow so much more. When I see a neat little bowl of these tawny gems on display, I know we’re talking real money here.
As such, I don’t make Marcona almond money. I do, however, always have a stash of standard nonpareil almonds on hand, which are easily elevated to a level of greater opulence with just a touch of olive oil. What separates these nuts from the rest of the bushel is a higher fat content, so why not give them a little boost? Briefly frying the kernels in grassy, peppery olive oil gently cracks through their thin skins to infuse the meat inside.
Sizzling and popping in the pan, they unleash a cacophony of joyful sounds as their toasted, nutty scent fills the air. Merely the act of cooking them is a pleasure, long before they ever cross your lips. The whole experience of it never fails to brighten my day.
Seasoned gently with herbaceous rosemary, sweet orange, and delicate flaky salt, there’s no secret ingredient here. No crazy technique, no surprise twist. What you see is what you get, and what you get is even better than the combination sounds on paper. Yes, you need to use a generous amount of oil, which is worth it for this snack and beyond. Save the excess for cooking later to instantly boost the flavor of your next dish!
It doesn’t take great sums of money to feel rich. The simplest things, treated with love and respect, will get you there, too.
