Almendras Saladas

Salted Almonds

Preparation info

  • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Every time I go home, mum has a big bowl of these crunchy nuts covered in a fine dusting of salt waiting for me. They are so easy to make, so good to eat and such a good way to introduce our style of eating, I could not resist including them in this book. We serve them in the bar too and every time we do, people always ask me how we make these moreish nutty morsels. After some lengthy negotiations, mum has finally relented and allowed her recipe to be made public for the first time. It may seem strange to recommend using a microwave but Spanish cooks love adopting new technology and this microwave method produces great almonds, every time.


  • 200 g (7 oz) almonds
  • 2 teaspoons salt


Toss together the almonds and salt in a ceramic bowl with 2 tablespoons water. Cook the almonds in two batches to ensure more even cooking. Cover the almonds with plastic wrap and microwave on high for approximately 2 minutes. Remove the plastic wrap and shake the bowl. Re-cover the bowl and microwave for a further minute. The almonds should be just starting to brown in the middle. If not, re-cover the bowl with plastic wrap and microwave for another minute. Allow to cool. Brush off any excess salt before serving.