Marcona almonds, imported from Spain, are rounder, softer and sweeter than their California cousins. You'll often find them roasted in specialty shops, but here, we're cooking our own. Start with cold olive oil, so the almonds spend more time in the pan; they'll emerge golden brown, crisp, super rich, and fresh tasting. All they need to finish them off is a sprinkling of coarse (kosher) salt, but feel free to sprinkle on some smoked paprika, a little rosemary, or a touch of cayenne. If you can't find Marcona almonds, use blanched (skin removed) regular almonds. The almonds cook very slowly so the oil never gets hot enough to degrade. Save the oil and use it on salads or for sauteing.
Cook the almonds in the oil in a large skillet over the lowest possible heat until lightly golden, 15 to 20 minutes. Lift the almonds out of the skillet using a slotted spoon or a spider and transfer to a paper-towel-lined plate. Sprinkle with salt to taste and serve.