Known as the "Queen of Almonds", the Marcona is the most precious in Spain and is indigenous to the country. It is sweet and softer than most almonds. These Marconas are peeled, fried in sunflower oil, and salted to highlight the almond's flavor, not overpower it. This is the most traditional way Marcona almonds are prepared. They are commonly eaten in Spain as an appetizer or to complement the meal.