Fried Almonds
Photography by Nick Tresidder.
INGREDIENTS
250 grams whole blanched almonds
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon caster sugar
½ teaspoon hot smoked paprika
½ teaspoon ground cumin
METHOD
Heat the olive oil in a sauté pan and add the nuts, turning to coat. Cook over a medium heat, stirring frequently, until golden. If the oil is too hot, the nuts will brown quickly but the centre will still be raw.
Combine the remaining ingredients in a bowl. Using a slotted spoon, transfer the almonds to a plate and sprinkle with the spice mix.
Cool before serving. Makes about 1½ cups
Menu: Serve with Catalan Tomato Bread if desired.
Related Content
latest issue:
Issue #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.