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.
More Cocktail Party Recipes
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 It
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.
The toasted almonds can be kept in an airtight container for up to 3 days.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.