Paprika Almonds is the recipe I found when I went diving into the spam folder this week. The end result of the recipe is roasted almonds with paprika on them. Fred, dear sweet bland food only Fred, at first refused to taste test for me. I reminded him that this blog was his idea and as such, he could open his mouth and throw in an almond. I also reminded him that I used paprika in his fried chicken all the time and that wasn’t spicy to him at all.
After much whining, pouting, and general silliness (I do love you dear, but really, you just couldn’t throw one in your mouth?) he finally tried one. And he liked it! Fred really liked it! He’d eat one or two, wander off, then come back and have some more. He wouldn’t admit he really liked them, he’d just say ‘eh, that’s not bad…’ and go have more. He’s going to say that what I typed here isn’t really true, but if it isn’t, why is that dish that had the almonds in them completely empty?
On to the recipe that Fred really liked but won’t admit he did:
2 cups blanched whole almonds
1 tbsp salt, preferably fine sea salt
2 tsp sweet, hot, or smoked paprika
1. Preheat the oven to 350°F (175°C).
2. Spread the almonds on a baking sheet. Sprinkle them with a
little water and toss on the sheet. (The water will help the
salt and paprika cling to the nuts.) Sprinkle the nuts with the
salt and the paprika, tossing to ensure that they are all evenly
coated. Spread out the nuts in an even layer.
3. Place in the oven and roast the almonds, stirring occasionally,
for 15 to 20 minutes. Transfer to a bowl and serve warm or cooled
to room temperature.
I took a picture of what they looked like after I pulled them out of the oven.
I should have taken a picture of the empty bowl so I could prove to Fred that he ate them, but he’d probably just blame the dog.
Until next time, toodles!