Ingredients
-
40
-
3
-
400
-
3
-
4
-
1
-
2
-
2
-
1
-
1
-
1
-
2
-
1/2
-
-
Directions
Spanish Inspired Spiced Almonds, A spanish inspired recipe by Karen Martini in her cookbook cooking at home Great served with drinks and can be stored for about a week in an airtight container For a gluten-free diet ensure the spices used are gluten-free , Aw nuts! These are sensational! used unblanched almonds, but otherwise made this recipe as written — worrying a little bit about whether there might be too much salt or dried chilli flakes I need not have worried because the end result was perfect I can’t imagine hubby letting me ever serve up almonds in any other way These will be shared with book club tomorrow night — assuming that hubby has not stolen them all as midnight snacks Thanks so much for posting a real keeper As an aside — I hate waste, so rather than discard the garlic, I tossed it into a soup I was making Yummo!
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Steps
|
1
Done
|
Preheat Oven to 170c Line a Baking Tray With Baking Paper. |
|
2
Done
|
Melt the Butter and Olive Oil Together, Using a Large Frying Pan Over a Medium Heat. |
|
3
Done
|
Add the Almonds and Garlic. Stir Constantly For 4 to 5 Minutes or Until Golden Brown. |
|
4
Done
|
Drain on Paper Towel. Discard the Garlic and Place the Almonds in a Large Bowl. |
|
5
Done
|
Using a Mortar and Pestle, Grind the Salt and Coriander Seeds to a Powder. Add the Sugar and Spices. Mix Well. |
|
6
Done
|
Add the Egg White to the Spice Mix. Add the Almonds and Toss Well. |
|
7
Done
|
Spread the Almonds on the Baking Tray and Toast in the Oven For 5 Minutes. |
|
8
Done
|
Remove Almonds from the Oven and Cool Completely on the Baking Tray. |
|
9
Done
|
Store the Almonds in an Airtight Container For Up to a Week. |
