less than 30 mins
less than 10 mins
This is a great snack to bring out when the drinks are flowing. The combination of rosemary and smoked paprika makes these nuts especially more-ish.
By Mary Berry
- 200g/7oz blanched
- 2 tbsp
- 2 tsp
- 2 tbsp finely chopped
- ½ tsp smoked
Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp.
Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan).
The nuts can be made up to one week ahead of serving and kept in a screw top jar.