From Spice It, Murdoch Books, 2010.
I always like to have something to nibble on in the evening; it keeps me from falling asleep during dreary predictable TV shows. This recipe from Spice It looked as though it might just do the trick and it looked simplicity itself.
The spices were mixed in a bowl: cayenne, cumin, sugar, salt and smoked paprika.
The almonds were cooked in olive oil in a pan until they had turned a golden colour. They were then placed into the bowl of spices, mixed and left to cool.
While they were still cooling I tried a couple—couldn’t resist—and they were wonderfully spicy with quite a bite from the cayenne. After they had cooled they tended to lose some of the spice coating which dropped off. They were still really moreish and maintained the heat but did not have the full bounce of flavour that they had while still slightly warm.
Ease of cooking: ✔✔✔✔✔
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