Difference between revisions of "Spanish Salted Almonds"
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* Handful of flaked [[sea salt]] | * Handful of flaked [[sea salt]] | ||
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# Preheat the oven to 400 °F. Whisk the egg white in a bowl until it forms stiff peaks. | # Preheat the oven to 400 °F. Whisk the egg white in a bowl until it forms stiff peaks. | ||
# Add the almonds to the egg white and stir until the nuts are thoroughly coated. Tip the mixture on to a baking sheet and spread out evenly in a single layer. | # Add the almonds to the egg white and stir until the nuts are thoroughly coated. Tip the mixture on to a baking sheet and spread out evenly in a single layer. | ||
Latest revision as of 08:34, 14 July 2012
Prep Time: 10 minutes
Cook time: 15 minutes
Serves: 4 - 6
Description
Served with a glass of chilled dry sherry, these delicious salted nuts make a perfect tapas dish or a pre-dinner snack. Note that you MUST used flaky sea salt for these - you CANNOT use regular table salt.
Ingredients
Procedures
- Preheat the oven to 400 °F. Whisk the egg white in a bowl until it forms stiff peaks.
- Add the almonds to the egg white and stir until the nuts are thoroughly coated. Tip the mixture on to a baking sheet and spread out evenly in a single layer.
- Sprinkle the salt over the almonds and bake for 15 minutes, or until the egg white and salt are crusty. Leave to cool completely, then serve in bowls with a selection of other small tapas dishes, dips and pâtés.
