Ingredients
1 tbsn oil
2 large or 4 small cloves garlic
1 tsp smoked paprika
1/2 lb Marcona almonds
Salt to taste
Preparation
Place a large skillet over medium-low heat and film with oil. If there is any excess oil at the bottom of the container of almonds, add it to the skillet.
With the flat of a chef’s knife, smash the garlic cloves; discard peel and add garlic to skillet. Saute about 5 min, until garlic is just starting to color, lowering heat if the garlic threatens to burn. Remove and discard garlic; keep skillet on burner.
Add the smoked paprika to the skillet and stir to make a paste. Add the almonds and stir constantly until they are thoroughly coated and fragrant, 4 to 5 min. Allow to cool in pan.
When cool enough to taste, check for seasoning and add salt if necessary. Most Marconas are sold salted, so they may not need more salt. Refrigerate if made a day or two ahead of when eaten.
