Last Friday in between meetings and school pick up I made a mad dash over to Fitzroy to visit one of my favourite delis in Melbourne - Casa Iberico.

I usually walk out of that particular deli with a dozen or so Portuguese tarts, but I'm happy to declare that on this occasion I managed to show great restraint. Although, things kind of went a little pear shaped by the time I got to the cheese counter as cheese just so happens to be another one of my weaknesses.

Hence, the only thing on my shopping list upon entering Casa Iberico was a tin of Los Novios pimentón. Yet, true to form I ended up walking away with a huge wedge of Manchego cheese, some Jamón serrano and a rather large jar of stuffed olives.

Anyway, back to the pimentón and almonds!

These salted almonds are not only incredibly easy to prepare, but they are also unbelievably morish. If you do end up making some for yourself I would strongly suggest that you use Spanish pimentón dulce so to give the almonds that typically tapas bar kind of edge.




Almendras Saladas - Salted Almonds

Adapted from The Food of Spain 2008

Ingredients

500g whole blanched almonds

1 organic egg white

¼ tsp of pimentón dulce

1 ½ tbsp sea salt



Method

1. Preheat the oven to 120C / 235F / Gas ½. In a large bowl whisk the egg white and pimentón together until the mixture starts the froth. Add the blanched almonds and toss to coat evenly.

2. Line two baking trays with baking paper and divide the nuts evenly between them. Sprinkle liberally with sea salt, turning the nuts several times so that the salt adheres to them. Bake for 30 minutes, turning the nuts occasionally so to prevent them from clumping together.

3. Turn the oven off and then leave the almonds in the oven for a further 30 minutes. When the almonds are completely cool, store them in an airtight jar or container.