Spiced Almonds

Nacional 27 • Chicago

"I love all almonds but I'm in love with marcona almonds," says chef Randy Zweiban. At the restaurant, he cold-smokes the buttery Spanish almonds, then roasts them with a mix of smoky spices.

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  • Servings: 6 to 8

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  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ancho chile powder
  • 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
  • 1/4 teaspoon kosher salt
  • 1/2 pound marcona almonds

How to make this recipe

  1. Preheat the oven to 350°. In a medium bowl, mix the cumin with the sugar, pepper, coriander, chile powder, smoked paprika and salt. Add the almonds and toss to coat with the spice mixture. Spread the almonds on a rimmed baking sheet and bake for about 8 minutes, stirring halfway through baking, until lightly toasted. Serve warm or at room temperature.

Make Ahead

The toasted almonds can be kept in an airtight container for up to 3 days.

Contributed By

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