Fried Almonds with Smoked Paprika & Sea Salt

By stancec44

In Good Taste - 9/11/2010. Chef Shelly McDaniel

Ingredients

• 1 lb. whole almonds in their skins
• 1 1/2 Tbsp. coarse sea salt
• 1/2 - 1 Tbsp. Spanish smoked paprika or hot Spanish smoked paprika
• Olive oil

Details

Servings 1

Preparation

Step 1

Blanch the almonds first: Bring a pot of water to a boil. Add the almonds and let cook for a couple of minutes, until the skin starts to shrivel.

Drain the almonds in a colander and let cool enough to handle.

Peel the almonds by pinching them out of their now loosened skins. When all the almonds are peeled, dry them very well on paper towels.

Film the bottom of a medium sized skillet with olive oil the depth of about 1/8 inch. Heat the skillet over medium heat.

When the oil is warm, add the almonds and cook, stirring frequently, until they are toasted. You may have to do this in 2 batches so you don't have more than 1 layer of almonds in the pan.

When the almonds are toasted, pour them into a bowl. Blot with a paper towel if they seem overly greasy.

While still warm, toss the almonds with the sea salt and smoked paprika and serve warm or at room temp.