Tired of plain old California almonds? Then try these. A Spanish import, Marcona Almonds have been called the filet mignon of the nut world. They are bigger than our West Coast variety and have a higher fat content. That makes them extra tender-crunchy and moist. These nuts are blanched, then roasted with just a touch of sea salt. Pair them with cheeses, mix with figs, or puree into home made tomato soup.