Sunday, September 6, 2009

Tapas Style Almonds

I have tons of cookbooks and sadly rarely use them. My sister in law gave me this wonderful tapas book recently. I thought I would first try the Salted Almonds recipe. They were wonderful and were a hit with everyone. Will make these puppies over and over again!

Mix almonds in pan with oil.

While still warm sprinkle with sea salt and the paprika

1 1/2 cup of whole blanched almonds.
4 tbsp olive oil or grape seed oil
Coarse sea salt
1 tsp or more of paprika (I used hot smoked paprika)

Preheat the oven to 350 F/180C. Put the olive oil in a roasting pan and swirl it around so that it covers the bottom. Add the almonds and toss them in the pan so that they are evenly coated in the oil, then spread them out in a single layer.

Roast the almonds in the oven for 20 min or until they are light golden brown, tossing several times during the cooking. Drain the almonds on a paper towel then transfer them to a bowl.
While the almonds are still warm, sprinkle with plenty of sea salt and the paprika.

The almonds are at their best when served freshly cooked. If possible cook them on the day you place to eat them. However, they can be stored in an airtight container for up to 3 days.

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