Red, hot, smoky almonds

A nice nibble that goes rather well with a glass of sherry.

This recipe idea is from The Extraordinary Cookbook, a marvellous source of recipes and ideas.

Ingredients

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• 300 g whole almonds - leave the skins on
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt or rough sea salt crushed in a mortar and pestle
• 1 teaspoon smoked paprika powder such as Pimentón de la Vera

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Add the almonds, olive oil and paprika powder to a lidded lock & lock box
2. Shake well to mix
3. Spread evenly on a baking tray
4. Roast for 20 minutes, mixing and turning then now and then
5. Tip out onto kitchen paper to drain excess oil

Serving suggestions

Serve in a bowl, sprinkled with fine sea salt

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