Smoky, Sweet, and Spicy Marcona Almonds

Smoky, Sweet, and Spicy Marcona Almonds Fete-a-Tete see url go here wird cialis jetzt auch billiger viagra no prescription overnite shipping go here proposal essay on drugs essay writting service get link how can i buy lasix with no prescription viagra sustain erection go here order of points in essay click easybus head office custom blog editing service for university homework fractions worksheets research methodology interview phd dissertation writing fellowship thesis topics human computer interaction wholesale christmas wrapping paper uk l5 spondylolisthesis phd thesis mathematics source site follow link follow These babies are a triple threat. Just mix the ingredients together with your Spanish almonds for a perfect balance of spicy and sweet. Also, you can do this in literally 5 minutes. Like, literally. These are the perfect accoutrement to a simple cheese plate, salad topping, or snack to serve with wine or beer.

Prep Time
Cook Time
  • One ½-lb. package of raw Marcona almonds (or if you pick up the salted kind do not add in the below salt and oil)
  • ½ tsp. hot paprika
  • ½ tsp. cumin
  • ½ tsp. light brown sugar
  • ½ tsp. sea salt
  • ½ tsp. olive oil or sesame seed oil

1. In a medium-sized mixing bowl, mix the paprika, cumin, and brown sugar with a fork, ensuring they are evenly mixed.
2. Add in the almonds and then the salt and oil. Mix together.
3. Serve or put into an airtight container to save for up to 2 weeks.

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