Red, hot, smoky almonds
A nice nibble that goes rather well with a glass of sherry.
This recipe idea is from The Extraordinary Cookbook, a marvellous source of recipes and ideas.
| Red, hot, smoky almonds | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 432 |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 18th January 2013 |
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Best recipe reviewSuper snack 5/5 And these weree so easy to make too |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300 g whole almonds - leave the skins on
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt or rough sea salt crushed in a mortar and pestle
- 1 teaspoon smoked paprika powder such as Pimentón de la Vera
Mise en place
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Add the almonds, olive oil and paprika powder to a lidded lock & lock box
- Shake well to mix
- Spread evenly on a baking tray
- Roast for 20 minutes, mixing and turning then now and then
- Tip out onto kitchen paper to drain excess oil
Serving suggestions
Serve in a bowl, sprinkled with fine sea salt
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