- 250 grams whole blanched almonds
- 2 tablespoons Azada olive oil & chilli
- 1 teaspoon sea salt
- 2 teaspoons caster sugar
- ½ teaspoon hot smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon coriander powder
Preparation time 10 minutes
Cooking time 20-30 minutes
Makes one large jar
Gluten-free | Vegetarian
In a sauté pan, heat Azada’s olive oil and chilli, then add the nuts, stirring to coat. Stir frequently while cooking over medium heat. The nuts will brown too quickly if the oil is too hot, leaving the centre raw. In a bowl, combine the remaining ingredients. Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix. Allow to cool before serving.
If you would like to add a different depth of flavour to your cooking, extra virgin olive oil or lemon olive oil are excellent alternatives.
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