Makes 2 cups (270 g)
Spanish almonds, the best of which are the flat, crisp Marcona variety,
have an intense yet delicate almond flavor. In Spain they are deep fried or roasted and salted and served as a snack, or they are toasted and used to adorn sweets. Here I’ve taken the Marcona almond, salted
it, and baked it in the oven, to give it a thorough pale golden crunch
with a peppery edge.
INGREDIENTS
- 2 tablespoons coarse sea salt
- ½ teaspoon hot paprika
- 2 cups (270 g) Spanish almonds, blanched
PREPARATION
- Preheat the oven to 325°F (165°C). Line a cooling rack with parchment paper.
- In a medium, heavy saucepan over medium-high heat, combine 2 cups (500 ml) water, the salt, and the hot paprika. Stir until the salt has dissolved, then add the almonds. Boil the almonds for about 8 minutes or until they start to look translucent. Drain the almonds and spread them evenly on a nonreactive baking sheet.
- Bake the almonds in the center of the oven at 325°F until they are pale golden and crisp. This will take about 20 to 30 minutes. Do not overbake the almonds as it will dull their delicate flavor.
- Once the almonds are done, remove them from the oven and transfer them to the prepared rack. Allow the almonds to cool completely before serving.
- The almonds can be stored in an airtight container for about 2 weeks or in the freezer for about 3 months.
