Here's a great “single ingredient” recipe of incomparable delight—slow-roasted almonds, which develop a deep rich flavor and also produce a wonderful fragrance. Simply seasoned with salt and served warm with a glass of chilled sherry, these almonds are one of the very best tapas I know.
Professional bakers often roast almonds in their shells for an hour in a slow oven (250°F) to obtain the most intense flavor. I've found this method extremely difficult to duplicate at home, as it's nearly impossible to judge when the nuts are done. My method, browning shelled and peeled almonds, is much simpler and never fails.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.