Spanish Almonds
Picture the allure of Spanish almonds as a tempting tapas delight, perfect for lively gatherings or elegant canapé moments. These crunchy bites, infused with smoky and earthy spices, deliver a satisfying nutty flavour that evokes the warmth of Mediterranean feasts. With their simple yet sophisticated charm, they might just vanish faster than you expect – a cheeky nod to their irresistible appeal.
The experience of these almonds lies in their toasted texture and the way spices enhance their natural goodness, making every mouthful feel indulgent and authentic. It's an easy way to add a touch of aspiration to your table, turning ordinary moments into memorable ones with minimal effort.
Cook: 2 minutes
Ingredients
Almonds
- 400g whole blanched almonds
- 2 tbsp olive oil
- 2 tsp cumin, ground
- 2 tsp smoked paprika
- 1 tbsp maldon salt
Method
- Almonds: Place the oil in a saucepan and place it over a moderate-high heat. When the oil is hot stir in the almonds and cook them for a couple of minutes until they are golden brown. Make sure you stir them regularly so that all sides cook.
- Drain the almonds on kitchen paper. Place the almonds in a bowl with the salt, cumin and paprika, toss them together until the almonds are well coated. Serve them hot or store them in a well sealed jar.
Recipe Ideas
Figgy Christmas Cake
Prep: 30 minutes plus 1 week soaking fruit and 3-4 weeks maturing and feeding cake (drizzling a little whisky over it once a week)
Cook: 2 hours
Recipe
