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28.5.18

Roasted salt and paprika almonds


A quick one, and a good one. How to make plain almonds better if you’ve got people coming round (or even if you haven’t)? Roast them with some salt and paprika of course! Dad put us onto this one, and it could be more simple.

Start with 300g of plain almonds. Roast them in the oven at 180°C for fifteen minutes. When done, put in a bowl and stir in a knob of butter and a teaspoon each of sea-salt (flaky is best) and smoked paprika. Make sure all the nuts are coated, then stick them back in the oven for a couple of minutes to dry the coating.


Then leave them to cool, and when they are, serve. Apparently they can be stored in an air-tight container for up to three days. I say ‘apparently’ because in my experience they’ve never lasted for that long!


(Source: BBC Good Food website)

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