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SPICY MARCONA ALMONDS

Pour a glass of Manzanilla sherry and enjoy these spicy almonds.

They are even better the next day.
READY IN

20 minutes

COOKING TIME

15 minutes

PREP TIME

5 minutes

SERVES

2 people

ingredients

  • 2 tsp / 10ml Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
  • 1 tsp crumbled Catalan oregano
  • ½ tsp fine salt
  • 150g blanched Marcona almonds
IN STOCK

METHOD

  1. Pre-heat the oven to 170°C / 160°C fan oven.
  2. In a mixing bowl combine the oil, pimentón, oregano and salt.
  3. Spread the almonds out to a single layer on a baking tray. Roast the almonds until lightly golden brown - about 12-15 minutes - turning the tray to roast the almonds evenly. Transfer to the mixing bowl.
  4. Stir the almonds for a full minute to coat well. Leave for 30 minutes for the almonds to drink in the oil.
  5. Stir again.

ingredients

  • 2 tsp / 10ml Brindisa Arbequina Olive Oil
(each)
IN STOCK
  • 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
  • 1 tsp crumbled Catalan oregano
  • ½ tsp fine salt
  • 150g blanched Marcona almonds
IN STOCK

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