Marcona Almonds With Smoked Paprika & Garlic
- 1 tbsn oil
- 2 large or 4 small cloves garlic
- 1 tsp smoked paprika
- 1/2 lb Marcona almonds
- Salt to taste
- Place a large skillet over medium-low heat and film with oil. If there is any excess oil at the bottom of the container of almonds, add it to the skillet.
- With the flat of a chef's knife, smash the garlic cloves; discard peel and add garlic to skillet. Saute about 5 min, until garlic is just starting to color, lowering heat if the garlic threatens to burn. Remove and discard garlic; keep skillet on burner.
- Add the smoked paprika to the skillet and stir to make a paste. Add the almonds and stir constantly until they are thoroughly coated and fragrant, 4 to 5 min. Allow to cool in pan.
- When cool enough to taste, check for seasoning and add salt if necessary. Most Marconas are sold salted, so they may not need more salt. Refrigerate if made a day or two ahead of when eaten.
tbsn oil, garlic, paprika, marcona almonds, salt
Taken from www.epicurious.com/recipes/member/views/marcona-almonds-with-smoked-paprika-garlic-50016268 (may not work)