Note: Marcona Almonds

Hawaiian macadamia nuts are apparently known as the "king of nuts". On similarly arbitrary grounds, marcona almonds are often advertised as the "queen of nuts"; or, far less prestigiously, as the "queen of almonds". Although the proposition that anyone thought analytically about the nut royal lineage is dubious, a comparison between macadamia nuts and marcona almonds isn't unwarranted. Like macadmia nuts, marcona almonds are unusually high in fat. Consequently, they have a smoother, more oily consistency and a sweeter taste than ordinary almonds. Crisp, milky, and delicious, they make a perfect snack with a glass of wine.

Marcona almonds are native to spain. They're perhaps best known for their usage in the historic nougat candy turrón (depicted enticingly on the right). Now, they're generally sold roasted, skinned, and tossed in olive oil and salt. Frankly, I can't imagine any cooking or snacking situation in which they wouldn't be superior to regular almonds. You can get some online or at an upscale grocery for around $18-20 a pound.