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Toasted Almonds with Smoked Paprika

Toasted Almonds with Smoked Paprika
From SF Gate

1 cup whole unblanched almonds
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt, plus more as needed
1/8 teaspoon Spanish pimenton de La Vera (smoked paprika), plus more as needed

  1. Bring a pot of water to a boil over high heat. Add the almonds, return to a boil and boil for 30 seconds.
  2. Drain and immediately transfer the nuts to a clean kitchen towel. Enclose the almonds in the towel and rub them briskly against the towel to loosen the skins.
  3. Open the towel and, working quickly, slip the almonds out of their skins. The nuts become more difficult to peel as they cool.
  4. Preheat the oven to 300ºF.
  5. Transfer the almonds to a heavy baking sheet. Drizzle them with the olive oil and sprinkle with the salt, then toss with your hands to coat evenly.
  6. Bake until golden brown and fragrant, about 30 minutes, stirring them well halfway through so they brown evenly.
  7. Transfer the nuts to a bowl and toss with enough pimenton to dust all the nuts. Add more salt if necessary. (A lot of salt remains on the baking sheet.) Put the nuts on a paper towel in a single layer and cool completely before serving.

Serves 4.
PER 1/4 CUP: 225 calories, 8 g protein, 7 g carbohydrate, 19 g fat (0 saturated), 0 cholesterol, 288 mg sodium, 5 g fiber.

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