If you have ever been along the coast of Alicante or the Region of Murcia and have asked for some salting, it is almost certain that they have put a good assortment of toasted almonds.
Usually fried, this appetizer or tapa so popular In the southeast of Spain, it is a fun and tasty way to entertain ourselves to the rhythm of vermouth or a cold beer on summer days.
This time we are going to Cook in the ovenso as not to add more fat to the preparation, although you can also sauté them in a very hot pan with a splash of olive oil.
The secret, as you are going to see below, is in how to arrange the almonds and in being a little pending of them so that we do not miss the point.
The first step is Preheat the oven at 180 ºC and when it is hot, start with the almonds.
Must distribute them on a baking sheetensuring that they are well spread out so that they do not overlap with each other and thus cook evenly.
Put the tray in the oven and cook at 180 ºC, turning the almonds every five minutes so that they change position and roast evenly.
When they are at the point of toasting that we want —between 15 and 20 minutes—, we take them out of the oven and add the salt while it is hot, which will be the best.
BRA PRIOR – Frying pan, 18 cm, cast aluminum with non-stick Teflon Innovations, suitable for all types of stoves including induction, Color Black
With what to accompany the toasted almonds
If we continue in our Murcian or Levantine dynamics, perhaps the best options to round off the appetizer is to make a Murcian seafood, some tigers or the classic baked octopus, and thus we take advantage of the fact that we have turned it on. If we have good salted meats on hand, it will also be great.
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