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Toasted Almonds with Smoked Paprika Recipe

   
 

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     Toasted Almonds with Smoked Paprika

Category   Appetizers
Sub Category   Vegetarian
Servings   4
Preptime   35 min.
Wine/Beverage
Recommendations
  Gloria Ferrer Blanc de Noir Champagne

Ingredients
1 cup whole unblanched almonds
1 teas extra virgin olive oil
1/2 teas sea salt
1/4 teas. Spanish pimenton de La Vera
(this is smoked paprika) or to taste
 

Instructions
Bring a pot of water to a boil over high heat. Add the almonds, return to a boil and boil for 30 seconds. Drain and immediately transfer the nuts to a clean kitchen towel.
Enclose the almonds in the towel and rub them briskly against the towel to loosen the skins. Open the towel and, working quickly, slip the almonds out of their skins. The nuts become more difficult to peel as they cool.
Preheat oven 300ºF. Transfer almonds to a heavy baking sheet. Drizzle them with olive oil and sprinkle with salt, then toss with your hands to coat evenly. Bake until golden brown and fragrant, about 30 min, stirring them well halfway through.
Transfer the nuts to a bowl and toss with enough pimenton to dust all the nuts. Add more salt if necessary. Put the nuts on a paper towel in a single layer and cool completely before serving.


Originally Submitted
12/9/2005





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