Smoked paprika almonds

Smoked paprika almonds

By
From
Treats
Makes
2 × 250 ml jars
Photographer
Danielle Wood

A sweet, salty, smoky and addictive combination, these spiced almonds are perfect for drinks parties. Try the recipe with other nuts, such as pecans or walnuts, too, and vary the amount of chilli powder you use, depending on how much heat you like. Package them into jars or small cellophane bags tied with string to give as nutty gifts.

Ingredients

Quantity Ingredient
300g whole almonds
1 tablespoon caster sugar
1 tablespoon smoked paprika
1 teaspoon ground cinnamon
1/2 teaspoon chilli powder
2 teaspoons salt

Sugar syrup

Quantity Ingredient
100g caster sugar
100ml water

Method

  1. Preheat the oven to 150°C and line a baking tray with baking paper.
  2. Spread the almonds on the tray and bake for 10 minutes (leave the oven on when you remove the almonds). Meanwhile, combine the sugar, spices and salt in a large bowl and set aside.
  3. To make the sugar syrup, heat the sugar and water in a small saucepan over a medium heat, and stir until the sugar has dissolved. Then, remove the saucepan from the heat, add the baked almonds, and stir to combine.
  4. Drain the sugar syrup by pouring the mixture through a sieve (keep the syrup if you’re making another batch). Then, toss the nuts in the sugar, spice and salt mixture.
  5. Spread the nuts evenly on the lined tray, return the tray to the oven and bake for another 5–10 minutes, or until golden brown.
  6. Set aside to fully cool. Store in a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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