Sunday, January 3, 2016

Salted Almonds

Thanks again to Kyle Gruening and Dennis Kohl for another great recipe. This class from Nicolet College was called Tapas and Wine.  I made these for the 1st time for our 2015 Christmas Eve Tapas event. Easy to make and to have available between courses of tapas.

1 1/2 cup whole almonds, in their skins,
4 T Spanish olive oil (I am not sure what this is so used a high quality olive oil)
Coarse sea salt
1 tsp paprika or ground cumin (opt) I used paprika

Preheat the oven to 350. Place the olive oil in a roasting pan and swirl it around so that it covers the bottom of the pan. Add the almonds and toss them in the pan so that they are evenly coasted in the oil, then spread them in a single layer.

Roast the almonds in the oven for 20 minutes, or until they are light golden brown, tossing several times during the cooking, Drain the almonds on a paper towel. (I saved the oil and used it for other purposes.) Then transfer the almonds to a bowl.

While the almonds are still warm, sprinkle with plenty of sea salt and the paprika or cumin (if desired), and toss them together to coat.  Serve the almonds warm or cold.


  • The almonds are best served freshly cooked, so, if possible, cook them on the day that you plan to eat them, However, they can be stored in an airtight container for up to 3 days.
  • Hazel nuts, walnut halves, pistachios, peanuts and cashews could also be treated the same way.

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