Roast Almonds with Paprika

Name: Roast Almonds with Paprika (Almendras con pimentón)
Cuisine: Spanish
Ingredients: 1 teaspoon smoked sweet Spanish paprika; 1 teaspoon olive oil; 1½ teaspoons sea salt (preferably Maldon), ground to a powder as fine as icing sugar; 1½ teaspoons sea salt (preferably Maldon), ground to a powder as fine as icing sugar; 250 g whole blanched almonds

Almendras con pimentón

Preparation info

Serves
6

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a delicious accompaniment to a glass of chilled fino sherry. The taste of smoked Spanish paprika and lightly roasted almonds is surprisingly complex.

Ingredients

250 g whole blanched almonds
1 teaspoon olive oil
1 teaspoo

Europe
Spain
Snack
Starter
Side dish
Gluten-free
Vegan
Mediterranean

Method

Preheat the oven to 150°C/300°F/Gas 2.

Place the almonds on a baking tray and dry-roast in the top of the oven for about 25 minutes or