Recipe by JanuaryBride
From Rylands, Peters & Small's Tapas cookbook. These are great if you are a fan of nuts!
Top Review by Elmotoo
Frying like this gave the almonds a light texture. Someone should ask Alton Brown about the science behind this. Fabulous results ~ very tasty! I ate most of the m myself. ;) Made for ZWT8 Chefs Gone Wild!
- 2 cups blanched almonds
- 1 teaspoon sea salt
- 1⁄2 teaspoon spanish sweet paprika
- olive oil, for frying