About This Recipe
These Spanish-accented almonds make a great addition to a cheese board or salad. They’re also a fabulous casserole topping, and a tasty snack either on their own or mixed with other nuts and popcorn in a bowl. Increase the paprika or add some chipotle or cayenne if you want them spicier.
Nuts are a nutrient-dense and healthy snack. Grab a handful of these instead of something greasy and processed.
Yield: 1 cup
- 1 Tbsp (30 ml) sherry vinegar
- 1 Tbsp (15ml) honey
- 1 tsp hot smoked paprika
- 1/2 tsp salt
- 1 cup (130 g) whole blanched almonds
- 1 Tbsp butter
Step 1Whisk everything but the almonds together in a bowl until the honey is dissolved. Toast the almonds in a pan over medium heat until they become fragrant and begin to brown, about 7 minutes. Add the butter and stir the almonds to coat, letting them cook for another 3 minutes or so. When the butter begins to brown, pour in the honey-vinegar mixture, stir well, and let the liquid reduce to a syrup that coats the almonds. Let them cool down a bit, then serve.
Substitutions: Any other tree nuts or peanuts, separately or in combination
About the author
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
Belizean Pickled Onions
This tangy, crunchy, and fiery red onion condiment from Belize brightens up sandwiches or salads
Try this antioxidant-rich recipe of braised artichokes in white wine sauce and dressed in olive oil