These are quick but delicious snack or tapas dish. They will last for ages stored in a
well sealed jar, that is if you aren't tempted to nibble them.
Prep: 2 minutes
Cook: 2 minutes
400g whole blanched almonds
2 tbsp olive oil
2 tsp cumin, ground
2 tsp smoked paprika
1 tbsp maldon salt
Almonds: Place the oil in a saucepan and place it over a
moderate-high heat. When the oil is hot stir in the almonds and cook them for a
couple of minutes until they are golden brown. Make sure you stir them regularly so
that all sides cook. Drain the almonds on kitchen paper. Place the almonds in a bowl
with the salt, cumin and paprika, toss them together until the almonds are well
coated. Serve them hot or store them in a well sealed jar.