Super simple and easy, but a perfect accompaniment to a dry Fino or Manzanilla Sherry. Ready in under 5 minutes as a delicious tapas
Ingredients
- 250 grams of whole almonds - skins on are best, but blanched will do
- Spanish olive oil - 4 tablespoons
- 1 tbsp of ground cumin (or smoked paprika if you prefer)
- Some good quality sea salt flakes
Preparation
No real prep time needed, just preheat the oven to 180 degrees Celsius.
Method
- Place oil in a roasting tray and toss the almonds to ensure that they are covered in oil.
- Roast the almonds in the preheated oven for 20 minutes, or until they are lightly browned.
- Remove from oven and dry them on absorbent paper to remove the excess oil
- Transfer the almonds to a bowl and whilst still warm coat them liberally with sea salt and cumin (or smoked paprika if you prefer)
- Serve whilst warm or after cooled but definitely on the same day.