Roasted almonds are fine, but when the nuts are slowly fried in good olive oil they acquire a profoundly nutty character that is particularly Spanish.Tossed with sea salt and smoked paprika, they are practically addictive, especially if you use the fabulous marcona almonds. However, if you prefer to roast the nuts, spread them on a rimmed baking sheet and bake them in a 350°F oven for about 20 minutes, stirring them several times. Then toss them with the salt and paprika.
- Yield: 1 CUPS
- 1½ cups blanched almonds, preferably marcona
- ¾ cup extra-virgin olive oil
- 1½ teaspoons coarse salt (kosher or sea)
- ½ teaspoon smoked sweet Spanish paprika
- Line a small baking sheet with paper towels. Place the nuts in an 8-inch skillet and add enough olive oil to come level with the almonds. Place the skillet over medium-high heat and heat until the oil begins to crackle gently. Reduce the heat to medium and continue cooking the nuts until they are light golden, about 5 minutes, stirring several times. Using a slotted spoon, remove the almonds from the oil and spread them on the paper towels to drain.
- While the almonds are still warm, place them in a brown paper bag or another heatproof bag and add the salt and paprika. Close the bag and shake it to evenly coat the nuts. Transfer the almonds to a bowl and serve at once.