Looking for an amazing and simple snack with cocktails? Look no further than roasted Almonds with Cayenne and Sea Salt. With this in mind be ready for two things, they will disappear fast and if you make too many your guests will not be hungry for dinner.
Tapas in Easton
We had this as a quick snack while Marc and I whipped up some tapas for dinner on our first night in Easton. They make a wonderful starter and sated Sherry, Tori, and Ivan while we prepared the ponderous group of tapas.
Hot and Spicy
Start with raw almonds, just a handful or two every 2-3 guests, and take care when they are done these retain heat for quite a while but are best warm. That being said it is best to let them cool for 15-20 minutes.
Watch the nuts carefully during toasting as they go from golden and fragrant to burnt very quickly. The roasted almonds can be stored in an airtight container at room temperature for up to a week.
Roasted Almonds with Cayenne and Sea Salt
Spicy pan-roasted almonds, made in less than 10 minutes! They’re so delicious and healthy and the perfect snack to eat on the go or with cocktails at home.
- Two handfuls 25g-50g or ¼ cup raw almonds
- Cayenne Pepper
- Sea Salt
- A drizzle of Olive Oil
Place the almonds in a pan and turn to medium heat. It takes a while to heat them up, so exercise patience. After 7-8 minutes begin to toss them looking to a little brown. Keep tossing every few minutes until the entire lot is brown and toasted, it will take probably 18-20 total minutes.
When deep brown and toasty drizzle with olive oil and toss and let the almonds absorb some of the oil.
Put a pinch of Cayenne pepper on the almonds and toss.
Lift the almonds to a small serving bowl, add another pinch of cayenne, and coarse sea salt.
Toss the almonds one more time add another pinch of sea salt.
Let cool for 15-20 minutes and serve warm.
Roasted Almonds are extremely nutritious, and, when dressed up with a wonderful blend of spices, they go from ordinary to awesome!