Smoked Paprika and Espelette Roasted Almonds
(Prep Time: 3-5 Minutes ~ Cook Time: 12-15 Minutes)
2 Cups of Raw Almonds
Just Under 1/4 Cup of Coconut Palm Sugar (You May Choose to Use Granulated White Sugar)
4 Tablespoons of Water (60 mls Water)
2 Tablespoons of Espelette Pepper (Or 1 1/2 Tablespoons of Ground Chili Flake Or 1 Teaspoon of Cayenne Pepper). **See the Bottom of This Page for Information About Espelette Pepper.
1 1/4 Teaspoons of Kosher Salt
Preheat oven to 375 F.
Place raw almonds on a cookie sheet and spread evenly.
While waiting for the oven to heat measure all of the ingredients. You may combine the smoked paprika, espelette pepper and salt in one bowl. Leave the other ingredients separate.
Place the sugar and water in a frying pan off the heat.
Once the oven comes to temperature, roast your almonds for 8-10 minutes.
Remove the almonds from the oven and place the frying pan onto high heat.
Immediately after the sugar has dissolved, place the almonds into the frying pan and stir to evenly coat the sugar mixture over all of the almonds.
Continue to stir the almonds until the water in the sugar has almost evaporated (90%). You will feel the almonds tighten up as you stir them (they won’t feel as easy to stir). At this point you may see some of the sugar begin to crystallize around the edges of the pan.
Immediately throw your spices into the pan and stir to evenly coat. The purpose is to have enough liquid left in the pan to adhere the spices to the sugared almonds. If the spices are put in too early, they will not allow the sugar to become crystallized.
**Espelette Pepper comes from France from the region of Aquitaine. This is a region of France that borders Spain. This pepper is designated as Appelation d’Origine Controlee or A.O.C. This designation is a French certification given to many geographical indications for butters, cheeses and wines. It is also given to other agricultural products such as spices. Espelette is a difficult product to find to purchase. If you cannot easily find Espelette pepper but you are interested in trying this recipe in it’s original form – Chef Sean can purvey it to you. Please feel free to contact him for more information.