Spanish Inspired Spiced Almonds

**Jubes**'s Note:

A spanish inspired recipe by Karen Martini in her cookbook "cooking at home". Great served with drinks and can be stored for about a week in an airtight container. For a gluten-free diet ensure the spices used are gluten-free.

• Total Time: 30 mins
• Prep Time: 25 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 40 g unsalted butter
• 3 tablespoons extra virgin olive oil
• 400 g large blanched almonds
• 3 large garlic cloves, bruised with the back of a knife
• 4 tablespoons sea salt, flakes
• 1 tablespoon coriander seed
• 2 teaspoons caster sugar (superfine sugar)
• 2 teaspoons ground cumin
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 2 pinches cayenne pepper
• 1/2 egg white, lightly whisked

Directions:

1. Preheat oven to 170°C Line a baking tray with baking paper.
2. Melt the butter and olive oil together, using a large frying pan over a medium heat.
3. Add the almonds and garlic. Stir constantly for 4 to 5 minutes or until golden brown.
4. Drain on paper towel. Discard the garlic and place the almonds in a large bowl.
5. Using a mortar and pestle, grind the salt and coriander seeds to a powder. Add the sugar and spices. Mix well.
6. Add the egg white to the spice mix. Add the almonds and toss well.
7. Spread the almonds on the baking tray and toast in the oven for 5 minutes.
8. Remove almonds from the oven and cool completely on the baking tray.
9. Store the almonds in an airtight container for up to a week.

Reviews

[Leggy Peggy]

Aw nuts! These are sensational! I used unblanched almonds, but otherwise made this recipe as written -- worrying a little bit about whether there might be too much salt or dried chilli flakes. I need not have worried because the end result was perfect. I can't imagine hubby letting me ever serve up almonds in any other way. These will be shared with book club tomorrow night -- assuming that hubby has not stolen them all as midnight snacks. Thanks so much for posting a real keeper. As an aside -- I hate waste, so rather than discard the garlic, I tossed it into a soup I was making. Yummo!