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Spicy Marcona almonds

Pour a glass of Manzanilla sherry and enjoy these spicy almonds

Spicy Marcona almonds

Ready In

20 minutes

Cooking time

15 minutes

Prep time

5 minutes

Serves

2 people

Ingredients
150g blanched Marcona almonds
2 dried Riojan guindilla peppers
1½ tsp / 7.5ml Arbequina olive oil
2 tsp crumbled Catalan oregano
½ tsp sea salt
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Method

  1. Heat the oven to 160°C / fan oven 150°C; spread the almonds out to a single layer on a baking tray.
  2. Stem and seed the peppers; toast in a dry frying pan over medium heat for only a couple of minutes, turning frequently: guindillas are very thin fleshed - be careful not to allow them to burn or scorch.
  3. Place the guindillas on a chopping board, remove the stems and seeds, and chop quite finely.
  4. In a mortar and pestle pound the chopped guindillas with the oil, oregano and salt for about a minute; transfer the mixture to a mixing bowl.
  5. When oven comes up to temperature roast the almonds until lightly golden brown (approx. 12 minutes), turning the tray to roast the almonds evenly; switch off the oven and remove the almonds.
  6. Immediately toss the almonds in the oil mixture and stir for 60 seconds to coat well and evenly distribute the mixture.
  7. Transfer the coated almonds, as well as any mixture clinging to the bowl, back to the baking tray and return to oven - with the door ajar - and allow to cool completely.
  8. Transfer the coated almonds, as well as any mixture clinging to the tray, to a jar or airtight container.

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Ingredients
150g blanched Marcona almonds
2 dried Riojan guindilla peppers
1½ tsp / 7.5ml Arbequina olive oil
2 tsp crumbled Catalan oregano
½ tsp sea salt
Add all to basket

Add in stock items to your basket

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