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    Paprika Almonds

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    Paprika Almonds

    Serve these salty, spicy nibbles with ice-cold, dry sherry for a taste of the scorching south of Spain. These can be made a few hours in advance.

    • Preparation time: 10 minutes, plus cooling
    • Total time: 10 minutes, plus cooling 20 minutes

    Serves: 6

    Ingredients

    • 200g roasted Marcona almonds
    • 1 tbsp extra virgin olive oil
    • 1 tsp sea salt
    • 1 tsp paprika

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Spread the almonds in a baking dish and roast lightly for 5-10 minutes. Although they're already roasted, this further develops their lovely nutty flavour. Watch them carefully in case they burn.
    2. Leave to cool then toss with the oil, salt and paprika until well covered. Serve.

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