Salted Almonds
Small plates of almonds greet visitors in Spain. Use fine sea salt for the best flavour.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 58 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 51 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| folate | 1% |
-
1 tsp (5 mL) extra-virgin olive oil
1 cup (250 mL) blanched almonds
1/2 tsp (2 mL) salt
Pinch Spanish smoked mild paprika or sweet paprika
Preparation:
In small skillet, heat oil over medium-high heat; sauté almonds until fragrant and toasted, 1 to 2 minutes. Transfer to bowl; toss with salt and paprika. Let cool. (Make-ahead: Set aside for up to 4 hours.)
Additional Information
Source
Canadian Living Magazine: June 2005
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