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 beverages. This version adds the piquant flavor of paprika, elevating the humble almond to a delightful snack. These almonds will keep up to 3 days in an airtight container, making them a convenient treat for entertaining or enjoying on your own.
Servings: 8
Calories: 241kcal
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.