Prep 10 mins
Cook 10 mins
Almonds in a seemingly endless variety of preparations are a popular Spanish snack with drinks. They are often served in a selection of Tapas with sherry or wine in wine or cocktail bars all over Spain.These almonds will keep for up to 3 days in an airtight container. From the book "World Food SPAIN" by Beverly Leblanc.
- 1 1⁄2 tablespoons coarse sea salt
- 1⁄2 teaspoon smoked sweet spanish paprika or 1⁄2 teaspoon hot paprika, to taste
- 3 1⁄2 cups blanched almonds
- 1 -2 tablespoon extra virgin olive oil
- Put the sea salt and paprika in a mortar and grind with the pestle to a fine powder or use a mini spice blender.
- Place the almonds on a baking sheet and toast in a preheated oven,.
- 400° F, (200°C), for 8 - 10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma.
- Watch carefully after 7 minutes, they burn quickly, pour into a heat proof bowl.
- Drizzle over about 1 tablespoon of oil and stir to ensure that all 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 art room temperature.
- *Cooks tip:.
- It is best, and more economical, to buy unblanched almonds and blanch them as and when required because they start to dry out as soon as the thin, brown skin is removed. Put the unblanched almonds in a heat proof bowl, pour over boiling water and let stand for a few minutes. Drain well, then pat dry and slip off the skins.