Spanish-Style Almonds
By America's Test KitchenPublished on August 3, 2009
Yield
Serves 8 (Makes 2 cups)
Ingredients
Before You Begin
Smoked paprika is a special type of paprika with a strong smoky flavor--it can be found at specialty food import shops and in mail-order spice catalogs.
Instructions
- Heat the oil in a large nonstick skillet over medium-high heat until just simmering. Add the almonds, salt, pepper, and smoked paprika. Toast the almonds over medium-low heat, stirring often, until fragrant and the color deepens slightly, about 8 minutes. Transfer them to a plate lined with paper towels and allow them to cool before serving. The almonds can be stored in an airtight container for up to 5 days.
Yield
Serves 8 (Makes 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our simple toasted almonds recipe, we determined that stovetop toasting over moderate heat worked best?as long as we paid close attention. Toasting dry nuts worked just fine, but adding a little olive oil to the pan galvanized their flavor and provided some traction for the seasoning to adhere to. We liked the way strong smoked paprika tasted with the nuts.
Before You Begin
Smoked paprika is a special type of paprika with a strong smoky flavor--it can be found at specialty food import shops and in mail-order spice catalogs.
Instructions
- Heat the oil in a large nonstick skillet over medium-high heat until just simmering. Add the almonds, salt, pepper, and smoked paprika. Toast the almonds over medium-low heat, stirring often, until fragrant and the color deepens slightly, about 8 minutes. Transfer them to a plate lined with paper towels and allow them to cool before serving. The almonds can be stored in an airtight container for up to 5 days.
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