Marcona almonds, the "Queen of Almonds," are imported from Spain. They
are shorter, rounder, softer, and sweeter than the California variety.
These marcona almonds are roasted in oil and then sprinkled with sea
salt. It is important that oil remains in the bag and coated on the
almonds to help maintain the almonds freshness and maximum flavor.
It seems that this is a variety that is native to Spain and I may be dry
farmed which accounts for the smaller kernel size. Other sites claim
the nut is roasted in olive oil.
I found the Emerald nuts to be mild flavored and seemed to me to be
blanched and salted, not roasted in olive oil.
Has anyone attempted to grow this variety in California or other states?