[Intro music]
In Spain, almonds are prepared in many ways
and are popular snack with drinks.
They are often included in the selection of tapas
served with sherry, wine or other drinks such as fino.
This version adds the pick and
flavour of the smoked paprika.
These almonds will keep up to 3 days in an airtight container.
To make this paprika spiced almonds,
you will need rock salt –
here I am using Fleur de Sel today,
whole black peppercorns, olive oil,
smoked sweet paprika from Spain and almonds.
The almonds, they have to be whole and blanched or not.
Place the almonds on the cookie sheet.
Move them into one layer
and bake them for about 8 minutes at 400 degrees F
or until golden (not golden brown, golden).
Bake for about 8 minutes.
This could vary depending on the oven,
so keep an eye on the almonds.
In the mortar, place the salt;
add the peppercorns and the paprika,
and using the pestle grind the spices.
It’s very fragrant. It’s very nice.
If you don’t have a mortar and pestle at home
you may use fine sea salt and fine ground peppercorn.
After 5-6 minutes, turn your almonds
just to make sure they don’t brown
and cook them for few more minutes.
Our almonds are ready.
Nice colour – golden, not over cooked,
not too brown – Perfect!
Place the almonds in a bowl.
Add half of the olive oil.
Mix to coat the oil on the almonds.
So my almonds are well coated with the olive oil
and not swimming in the oil.
Add the spices and mix.
You have to do this while the almonds
are still very hot
because that’s the only way for the seasoning
really to spice up and stick to the almonds and
the flavour will be quite intense.
I’m not going to use the rest of the olive oil
as there is enough oil in all those almonds
and the olive oil is just to stick the spices to the almonds.
So use your judgement.
It’s quite hot underneath,
let the almonds cooling down completely before serving.
The almonds are totally cooled.
Then plate them.
Instead of using almonds, you may use other nuts
including walnuts, pecan nuts, hazel nuts and cashew.
As you see my bowl is pretty clean,
all the spices have been transferred to the almonds
thanks to the touch of olive oil
and they are cold, so you can serve them.
Hmm.. Beautiful! Crunchy, spicy, not hot,
lots of flavour, very nice!
Really really Spanish style!