SPANISH SPICED ALMONDS
These tapas style almonds are traditionally deep fried, but you can get the same results from oven roasting! Adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Fruit
Time 21m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300*F.
- Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
- Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
- Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!
Nutrition Facts : Calories 909.8, Fat 80.1, SaturatedFat 6.6, Sodium 585.7, Carbohydrate 32.2, Fiber 18.1, Sugar 5.7, Protein 30.7
SPICED SPANISH ALMONDS
Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time.
Provided by kitty.rock
Categories Lunch/Snacks
Time 1h20m
Yield 12 1/4 cup servings, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F Coat a large rimmed baking sheet with cooking spray.
- Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
- Whisk egg white and water in a medium bowl until foamy.
- Add almonds to egg mixture and stir to coat; pour through a sieve to drain off excess egg white.
- Transfer the almonds to the bowl of spices; stir well to coat.
- Spread evenly on the prepared baking sheet.
- Bake the almonds for 30 minutes.
- Stir, reduce the oven temperature to 200F and bake until almonds are dry and golden, about 30 minutes more.
- Let cool before serving, 15 to 20 minutes.
- Store in an airtight container for up to 1 week.
- NOTE: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. You can find them in specialty stores.
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
PAPRIKA SPICED SPANISH ALMONDS - ALMENDRAS AL PIMENTòN
Almonds in a seemingly endless variety of preparations are a popular Spanish snack with drinks. They are often served in a selection of Tapas with sherry or wine in wine or cocktail bars all over Spain.These almonds will keep for up to 3 days in an airtight container. From the book "World Food SPAIN" by Beverly Leblanc.
Provided by gemini08
Categories Nuts
Time 20m
Yield 1 pound, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the sea salt and paprika in a mortar and grind with the pestle to a fine powder or use a mini spice blender.
- Place the almonds on a baking sheet and toast in a preheated oven,.
- 400° F, (200°C), for 8 - 10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma.
- Watch carefully after 7 minutes, they burn quickly, pour into a heat proof bowl.
- Drizzle over about 1 tablespoon of oil and stir to ensure that all nuts are lightly and evenly coated; add extra oil if necessary.
- Sprinkle with the salt and paprika mixture and stir again.
- Transfer to a small bowl and serve art room temperature.
- *Cooks tip:.
- It is best, and more economical, to buy unblanched almonds and blanch them as and when required because they start to dry out as soon as the thin, brown skin is removed. Put the unblanched almonds in a heat proof bowl, pour over boiling water and let stand for a few minutes. Drain well, then pat dry and slip off the skins.
Nutrition Facts : Calories 779.2, Fat 70, SaturatedFat 5.5, Sodium 2640.5, Carbohydrate 23.8, Fiber 12.7, Sugar 5.9, Protein 27.2
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