1/2 Photos of Spanish Inspired Spiced Almonds
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.
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Units: US | Metric
- 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
- 1Preheat oven to 170°C Line a baking tray with baking paper.
- 2Melt the butter and olive oil together, using a large frying pan over a medium heat.
- 3Add the almonds and garlic. Stir constantly for 4 to 5 minutes or until golden brown.
- 4Drain on paper towel. Discard the garlic and place the almonds in a large bowl.
- 5Using a mortar and pestle, grind the salt and coriander seeds to a powder. Add the sugar and spices. Mix well.
- 6Add the egg white to the spice mix. Add the almonds and toss well.
- 7Spread the almonds on the baking tray and toast in the oven for 5 minutes.
- 8Remove almonds from the oven and cool completely on the baking tray.
- 9Store the almonds in an airtight container for up to a week.
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Nutritional Facts for Spanish Inspired Spiced Almonds
Serving Size: 1 (100 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 518.1
- Calories from Fat 428
- Total Fat 47.6 g
- Saturated Fat 7.0 g
- Cholesterol 14.3 mg
- Sodium 4671.4 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 7.3 g
- Sugars 4.6 g
- Protein 15.0 g