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Paprika Spiced Almonds

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 Serves: 4-6
1 1/2 tbsp coarse sea salt
1/2 tsp smoked sweet Spanish paprika, or hot paprika, to taste
500g / 1 lb 2 oz blanched almonds
extra-virgin olive oil

Preheat the oven to 200ºC / 400ºF. Place the sea salt and paprika in a mortar and grind with the pestle to a fine powder. Alternatively, use a mini spice blender (the amount is too small to process in a full-size processor).

Place the almonds on a baking sheet and toast in the preheated oven for 8-10 minutes, stirring occasionally, until golden and giving off a toasted aroma. Watch after 7 minutes because they burn quickly. Pour into a heatproof bowl.

Drizzle over 1 tablespoon of olive oil and stir to ensure all the nuts are lightly and evenly coated. Add extra oil if necessary. Sprinkle with the salt and paprika mixture and stir again. Transfer to a small bowl and serve at room temperature.

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