Spiced Almonds For The Tapas Bar Recipes

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SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)



Spanish Spiced Almonds (Almendras Fritas) image

A small bowl of these salty, smoky Spanish Spiced Almonds tapas, known as Almendras Fritas in Spain, makes a great shared starter or a happy hour snack. Serve these spiced nuts at a tapas party! Delightfully addictive!

Provided by Elaine

Categories     Appetizer

Time 15m

Number Of Ingredients 4

4 cups raw almonds
1 tablespoon olive oil, (extra virgin)
1 teaspoon Spanish style smoked hot paprika
2 teaspoons sea salt

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.

Nutrition Facts : Calories 213 kcal, Carbohydrate 7 g, Protein 7 g, Fat 18 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

SPICED ALMONDS FOR THE TAPAS BAR



Spiced Almonds for the Tapas Bar image

Make and share this Spiced Almonds for the Tapas Bar recipe from Food.com.

Provided by Rita1652

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1 tablespoon coarse salt
1/2 teaspoon paprika (Spanish smoked sweet or hot)
1 lb almonds, blanched
1 -3 tablespoon olive oil

Steps:

  • Preheat oven to 400.
  • Grind salt and paprika in a mortar and pestle or a coffee grinder till fine.
  • Place almonds on cookie sheet and toast for 5-10 minutes.
  • Pour into a glass bowl and toss in 1 tablespoon oil to coat using more if needed.
  • Add seasonings stirring to coat.
  • Serve at room temperature.

Nutrition Facts : Calories 472.4, Fat 41.8, SaturatedFat 3.4, Sodium 1420.5, Carbohydrate 16.2, Fiber 8.3, Sugar 3.8, Protein 16

SPICED MARCONA ALMONDS



Spiced Marcona Almonds image

If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)

Categories     Nut     Bake     Cocktail Party     Quick & Easy     Almond     Spring     Poker/Game Night     Shower     Gourmet     Picnic

Yield Makes about 2 cups

Number Of Ingredients 7

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked hot or sweet Spanish paprika
2 cups blanched Marcona almonds (10 ounces)
Special Equipment
parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.
  • Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
  • Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.

CUMIN-AND-PAPRIKA-SPICED MARCONA ALMONDS



Cumin-and-Paprika-Spiced Marcona Almonds image

Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika-I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.

Provided by Talia Baiocchi

Yield Makes 3 cups

Number Of Ingredients 6

1 egg white
1 1/2 teaspoons salt
1 teaspoon plus 1/8 teaspoon cumin, for dusting
1 teaspoon plus 1/8 teaspoon sweet or smoked Spanish paprika, for dusting
1/4 teaspoon cayenne
3 cups blanched Marcona almonds

Steps:

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne. Add the almonds and toss to coat.
  • Spread the almonds out evenly on the prepared baking sheet and roast until golden brown, 20 to 25 minutes, shaking the pan halfway through. Transfer to a plate to cool for about 30 minutes.
  • In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.

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