Chef Don's Kitchen Recipe File


RECIPE NAME: Paprika Almonds Original Date:
DIRECTORY: Appetizers Cold 2/21/96
    Revision Date:
Sensitivity:  Let cool completely, then store in airtight container.


21 oz (4cups)

4 lb (3 qts.)


almonds, whole blanched 4 cups 12 cups  
olive oil 3 TBSP ˝ cup & 1 TBSP  
Spanish paprika 2 TBSP 6 TBSP  
sea salt (not mixed) 2 TBSP 6 TBSP  
cayenne pepper ˝ tsp 1 ˝ tsp  

In sauté pan, place almonds and olive oil.

Cook stirring constantly over medium heat for approximately 5 minutes.

Almonds should be evenly golden brown.

Place almonds in bowl, sprinkle evenly with remaining ingredients and toss well to coat.

Place onto parchment lined sheet pans to cool. When cool place in a clean container. Label, date and initial.

Make sure the almonds are stored in an airtight container.

Store at room temperature.