Cook Time: 3-4 Minutes
8oz/225 g/scant 1 1/2 cups whole almonds, in their skins or blanched (see method)
4tbsp Spanish olive oil (or substitute as needed)
Corse sea salt (or substitute as needed)
1tsp Paprika or ground cumin (optional)
1. Fresh almonds in their skins are superior in taste, but blanched almonds are much more convenient. If the almonds are not blanched, put them in a bowl, cover with boiling water for 3-4 minutes, then plunge them into cold water for 1 minute. Drain them well in a strainer, then slide off the skins between your fingers. Dry the almonds well on paper towels.
2. Put the olive oil in a roasting pan and swirl it around so that it covers the bottom. Add the almonds and toss them in the pan so that they are evenly coated in the oil, then spread them out in a single layer.
3. Roast the almonds in a preheated oven, 350F/180C, for 20min., or until they are light golden brown, tossing several times during the cooking. Drain the almonds on paper towels, then transfer them to a bowl.
4. While the almonds are still warm, sprinkle with plenty of sea salt and the paprika or cumin, if using, and toss well together to coat. Serve the almonds warm or cold. The almonds are at their best when served freshly cooked, so, if possible, cook them on the day that you plan to eat them. However, they can be stored in an airtight container for up to 3 days.