Toasted Almonds

These cumin-dusted almonds are a staple on Spanish tapas bars for good reason. Blanched almonds go into warm olive oil and get slowly sauteed until golden, then hit with a sprinkle of earthy cumin and salt while still warm so the spice sticks.

Low heat is everything here. Almonds go from golden to burnt in seconds, and there’s no coming back from that bitter taste. Keep them moving in the pan and pull them the moment they turn a light amber color. They’ll darken a shade more as they cool on the paper towels.

The cumin gives these a distinctly North African-meets-Spanish flavor that pairs brilliantly with a cold glass of sherry or a dry white wine.

Kitchen Tips

• Use a heavy-bottomed skillet for even heat distribution; thin pans create hot spots that burn almonds unevenly
• Drain on paper towels immediately so they crisp up instead of staying oily
• Season while hot so the cumin and salt adhere to the surface
• Store in an airtight container at room temperature for up to a week

Variations

• Toss in a handful of golden raisins or dried apricots after draining for a sweet-savory mix
• Add a pinch of smoked paprika alongside the cumin for a smokier Spanish flavor
• Swap cumin for za’atar or sumac for a Middle Eastern twist