Paprika Spiced Almonds

Paprika Spiced Almonds

Paprika Spiced Almonds

In Spain, almonds are prepared in many ways and are a popular snack with drinks. They are often included in a selection of tapas, served with Sherry, wine or other drinks. This version adds the piquant flavor of paprika. These almonds will keep up to 3 days in an airtight container.
Prep Time5 minutes
Cook Time8 minutes
Chill Time20 minutes
Total Time13 minutes
Course: Snack
Cuisine: Spanish
Keyword: Paprika Spiced Almonds

Ingredients

  • 1.5 teaspoons coarse sea salt
  • 0.5 teaspoon smoked sweet paprika powder
  • 3 wholes black peppercorns, crushed
  • 2 cups blanched almonds
  • 1 tablespoon olive oil, extra virgin

Instructions

  • Put the sea salt, paprika and peppercorns in a mortar and grind with the pestle to a fine powder.
  • Place the almonds on a baking sheet and toast in a preheated oven, 400° F., for about 8 minutes. Stir occasionally, until golden brown and giving off a toasted aroma; observe after 5 minutes because they burn quickly. When done; immediately transfer into a heatproof bowl.
  • Drizzle over about a half tablespoon of olive oil and stir to ensure all the nuts are lightly and evenly coated, add extra oil if necessary. Sprinkle with sea salt and paprika mixture and mix well again. Transfer to a small bowl and serve at room temperature.

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