Moroccan Roasted Almonds With Salt Food

MOROCCAN SPICED ALMONDS

Steps:

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

MARCONA ALMONDS WITH SEA SALT

Steps:

• Place the almonds in a serving bowl and sprinkle with sea salt.

MOROCCAN ROASTED ALMONDS WITH SALT

Steps:

• Preheat an oven to 400°F (200°C).
• Rinse the almonds in cold water and allow them to drain in a colander for a few minutes.
• Prepare a baking pan by generously sprinkling salt across the bottom. Add the almonds to the pan in a single layer, and generously sprinkle salt over the almonds.
• Roast the almonds in the hot oven for 10 to 12 minutes, or until the almonds have barely darkened and are fragrant.
• Allow the almonds to cool completely before storing in an airtight container.

ROASTED SALT & PAPRIKA ALMONDS

Steps:

• Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.