Spiced Almonds for the Tapas Bar

From: Dorie's Lori

On Mar 30, 2007

Yummy nuts - I love smoked paprika and it gave the almonds a nice smoky flavor. I had a problem making them that can be easily avoided. First choice - buy blanched almonds, and then this recipe should work just fine. However, I had almonds with skins, so I brought them to almost a boil, drained them, and the almonds popped right out of the skins. But, they must have gotten waterlogged, because it took a Much longer time for them to get crunchy. This is taking into consideration that hot nuts do not get crunchy until they cool - well, I cooled them but had to return them to the oven 2 times. Like I said, this can be totally avoided by using pre-blanched almonds. Hey - next time, I might even try it with the skins - though it would be a tad less elegant. Also, next time, I will start with even less than 1 T olive oil, as they were a bit greasy on the fingers. But, yummy, and very easy!

From: Caroline Cooks

On Nov 12, 2007

Outstanding and easy. I had unblanched on hand so I just toasted and spiced those. The oil and spices seemed to be absorbed into the skin; clinging very nicely. DELISH, Rita!!

From: dicentra

On Jun 5, 2007

YUM!! I made this for ZWT3. I didn't blanch my almonds, but left the skins on. The combination of the sweet almonds with the salt and smokey paprika is lovely! I have a ziplock baggie of these stashed away in my desk at work for snacks. They aren't going to last long! Thanks Rita.