From Honey by Hattie Ellis ($19.95, Sterling Epicure, 2014)
- 3 1/2 oz whole blanched almonds
- 1/2 tsp smoked paprika
- 1 1/2 tsp olive oil
- 2 Tbsp honey
- 1 tsp sea salt flakes
- Preheat oven to 325°.
- Put nuts on a baking sheet lined with baking parchment and cook for 10 minutes.
- Sprinkle paprika over nuts, pour over oil, and spoon over honey. (You don’t need runny honey—thick honey quickly melts on the hot nuts.) Stir around to mix nuts with honey, oil, and paprika. Put nuts back in oven for another 2 minutes, until lightly browned, taking care they do not burn.
- Leave nuts to cool for a couple of minutes. Sprinkle with salt and use two forks or spoons to stir nuts around in honey mixture. Spread nuts out so they aren’t touching each other and leave to cool completely, stirring them once or twice as they cool.
It’s important to toast the nuts to the right degree. Make sure you oven isn’t too hot, or the nuts and honey will burn.