My friend Bente loves everything spicy and Mediterranean. We made these chilli nuts for her birthday bash as a snack. I love the old, retro frying pan that I have borrowed from the collector Toril.
- 40 g unsalted butter
- 3tbs extra virgin olive oil
- 400g large blanched almonds
- 3 large cloves of garlic, bruised with the back of a knife
- 4 tbsp coriander seeds
- 2 tsp caster sugar
- 2 tsp ground cumin
- 1 tsp dried chili flakes
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 2 pinches of cayenne pepper
- 1/2 egg white, lightly whisked
Preheat oven to 180 degrees
Melt butter and olive oil in a large frying pan over medium heat. Add almonds and garlic and stir constantly for 3-4 minutes. Drain well on paper towels , discard the garlic and place the almonds in a large bowl.
Place salt and coriander seeds in a mortar and pestle and grind to a powder. Add the sugar and spices and mix well. Add the spice mix and egg white to the almonds and toss together. Spread on a baking tray and toast in the oven for 5 minutes. Remove and cool completely, then store in an airtight container for up to a few weeks until ready to serve.