Paprika Spiced Spanish Almonds Almendras Al Pimentòn Recipes

SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)

Steps:

• Preheat oven to 400°F.
• Spread the almonds on a baking sheet and toast in the oven for 8 - 10 minutes until aromatic and slightly darker in colour.
• Meanwhile, combine the smoked paprika and sea salt in a small dish.
• Remove almonds from the oven and place in a medium bowl.
• Toss with olive oil and sprinkle with the paprika - salt mixture. Serve warm.

PAPRIKA SPICED SPANISH ALMONDS - ALMENDRAS AL PIMENTòN

Steps:

• Put the sea salt and paprika in a mortar and grind with the pestle to a fine powder or use a mini spice blender.
• Place the almonds on a baking sheet and toast in a preheated oven,.
• 400° F, (200°C), for 8 - 10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma.
• Watch carefully after 7 minutes, they burn quickly, pour into a heat proof bowl.
• Drizzle over about 1 tablespoon of oil and stir to ensure that all nuts are lightly and evenly coated; add extra oil if necessary.
• Sprinkle with the salt and paprika mixture and stir again.
• Transfer to a small bowl and serve art room temperature.
• *Cooks tip:.
• It is best, and more economical, to buy unblanched almonds and blanch them as and when required because they start to dry out as soon as the thin, brown skin is removed. Put the unblanched almonds in a heat proof bowl, pour over boiling water and let stand for a few minutes. Drain well, then pat dry and slip off the skins.

SPICED SPANISH ALMONDS

Steps:

• Preheat oven to 275°F Coat a large rimmed baking sheet with cooking spray.
• Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
• Whisk egg white and water in a medium bowl until foamy.
• Add almonds to egg mixture and stir to coat; pour through a sieve to drain off excess egg white.
• Transfer the almonds to the bowl of spices; stir well to coat.
• Spread evenly on the prepared baking sheet.
• Bake the almonds for 30 minutes.
• Stir, reduce the oven temperature to 200F and bake until almonds are dry and golden, about 30 minutes more.
• Let cool before serving, 15 to 20 minutes.
• Store in an airtight container for up to 1 week.
• NOTE: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. You can find them in specialty stores.

SPANISH SPICED ALMONDS

Steps:

• Preheat oven to 300*F.
• Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
• Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
• Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!

SPANISH INSPIRED SPICED ALMONDS

Steps:

• Preheat oven to 170°C Line a baking tray with baking paper.
• Melt the butter and olive oil together, using a large frying pan over a medium heat.
• Add the almonds and garlic. Stir constantly for 4 to 5 minutes or until golden brown.
• Drain on paper towel. Discard the garlic and place the almonds in a large bowl.
• Using a mortar and pestle, grind the salt and coriander seeds to a powder. Add the sugar and spices. Mix well.
• Add the egg white to the spice mix. Add the almonds and toss well.
• Spread the almonds on the baking tray and toast in the oven for 5 minutes.
• Remove almonds from the oven and cool completely on the baking tray.
• Store the almonds in an airtight container for up to a week.