Spiced almonds

AT A GLANCE

  • Serves 6 people

  • 50 ml extra-virgin olive oil
  • 500 gm blanched almonds
  • 2 tsp each of ground cumin and smoked paprika
  • 20 gm sea salt
01   Gently warm oil in a wide saucepan over medium heat. Add almonds and stir continuously until light golden (5-10 minutes). Add spices and cook for another minute, then remove from heat, stir through salt and cool. Almonds will keep in an airtight container for 1 week.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

DRY APÉRITIF-STYLE WINES OR A SHERRY SUCH AS LA GOYA MANZANILLA. , suggested by LOK THORNTON

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