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Spanish Almonds

Spanish Almonds recipe, Kitchen to Table Yamba


A simple snack to offer with drinks or as part of a selection of tapas.

50ml olive oil
500g blanched almonds
2 tsp ground cumin
2 tsp smoked paprika
20g sea salt flakes

Method:
Gently warm oil in a wide frypan over medium heat.
Add almonds and stir until lightly golden, approx 5-10 minutes.
Add spices and cook for 1 minute until fragrant. Remove pan from heat and stir through salt.
Allow to cool before serving.
Nuts will keep in an airtight container or bottle for about 1 week.

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