Recipe: Smokey Spiced Spanish Almonds
I admit, I’m not all that familiar with Spanish food.
Although I’ve lived in several countries in Europe, and traveled a lot, I just haven’t had much exposure to it. For some reason, Spanish restaurants aren’t that popular around me, which is surprising considering how many other international cuisines there are (I checked! Asian, Cajun, Creole, Chinese, Eastern European, French, Greek, Indian, Italian, Japanese, Mexican, Thai, Vietnamese are all within 15 minutes of me).
So… when my family decided to go with a Spanish theme for our Christmas Eve dinner this year, I gulped.
It didn’t take long, however, to bone up on some essential components and flavors. I kept seeing references to paprika, to tapas (small dishes) and almonds so it didn’t take long to come up with these addictive, intense, smokey nuts. Estoy enamorado de ti.
3 cups whole almonds, roasted, unsalted
1T olive oil
1T smoked paprika
1 tsp chipotle powder
1 tsp smoked sea salt, ground into powder (I used Kitchen Campfire, an alderwood smoked salt that I sell)
In a large bowl, combine the smoked paprika, chipotle and ground sea salt. Mix well.
Heat the olive oil in a large skillet on medium high. Add the almonds, stirring constantly for 3-4 minutes until you see light browning.
Remove from heat, and add almonds to bowl containing spice mixture. Toss well to coat each almond.
Taste a few, and add a little more sea salt if needed.
Once cooled, store in airtight container.