Paprika Spiced Spanish Almonds Almendras Al Pimentòn Recipes

SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)

Steps:

• Preheat oven to 400°F.
• Spread the almonds on a baking sheet and toast in the oven for 8 - 10 minutes until aromatic and slightly darker in colour.
• Meanwhile, combine the smoked paprika and sea salt in a small dish.
• Remove almonds from the oven and place in a medium bowl.
• Toss with olive oil and sprinkle with the paprika - salt mixture. Serve warm.

PAPRIKA SPICED SPANISH ALMONDS - ALMENDRAS AL PIMENTòN

Steps:

• 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.

CUMIN-AND-PAPRIKA-SPICED MARCONA ALMONDS

Steps:

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne. Add the almonds and toss to coat.
• Spread the almonds out evenly on the prepared baking sheet and roast until golden brown, 20 to 25 minutes, shaking the pan halfway through. Transfer to a plate to cool for about 30 minutes.
• In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.