Almendras Marcona Picantes (Imprimir)
Almendras Marcona mantecosas con cobertura de pimentón ahumado y especias picantes, el aperitivo español perfecto para cualquier ocasión.
# Ingredientes:
→ Main Ingredients
01 -
200 g Marcona almonds, blanched and roasted
02 -
1 tbsp olive oil
03 -
1/2 tsp smoked paprika
04 -
1/4 tsp cayenne pepper
05 -
1/2 tsp sea salt
06 -
1/4 tsp garlic powder
07 -
Freshly ground black pepper to taste
→ Optional Finish
08 -
Zest of 1/2 lemon
09 -
Pinch of sugar
# Instrucciones:
01 -
In a dry skillet over medium heat, lightly toast the Marcona almonds for 2–3 minutes until fragrant.
02 -
Add olive oil and toss to coat. Sprinkle in paprika, cayenne, garlic powder, salt, and pepper. Stir constantly for another 2–3 minutes to evenly coat and heat the spices.
03 -
Remove from heat. Add lemon zest and a pinch of sugar if using. Let cool completely before serving to allow flavors to set.
# Notas:
01 -
Store in an airtight container at room temperature for up to 1 week.
02 -
Great alongside dry sherry, vermouth, or cava.
03 -
Substitute regular blanched almonds if Marcona almonds are unavailable.