Hungarian Spiced Almonds

[Disclaimer – All nutritional panels are an educated estimate based on information I could find at the time. They should not be used as exact representations but as close guidelines]

I love almonds, you love almonds…. everybody loves almonds!…. well, they should anyway.

20g unsalted butter
2tbs olive oil
500g, blanched almonds (it’s about 2 cups, walnuts and macadamias also work amazingly)

2tsp sea salt flakes
1 tsp sweet paprika

1/2 tsp smoked paprika
1/2 tsp ground cumin
pinch of fresh cracked pepper


  1. Mix all the spices together
  2. Melt the butter and saute the almonds (or any nut) in a thick based pot or frying pan over medium heat until lightly golden, this should take around 5-6 min
  3. Drain any excess oil before adding the spice mix, then return to the heat.
  4. Continue to saute making sure that you are stirring often, do this for about 2-3 min, until the spices have cooked onto the almonds
  5. Lay on a tray to cool, can be served warm or cold

Chef Talk

Thick bottom pots and pans – also called double based, are fantastic for both long and delicate cooking as they heat a little slower but retain heat longer and it disperses evenly throughout the pot or pan, so you don’t get those frequent hot spots.

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