SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)
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
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
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
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
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
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
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
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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