Brined and Roasted Almonds with Smoked Paprika

I was inspired to make this recipe after I saw something similar in Joshua McFadden’s Six Seasons cookbook. He claimed his brined and roasted almonds were the best…ever. A lofty claim indeed, so I decided to put it to the test.

I made the recipe exactly as instructed, but I was slightly disappointed in the outcome because I felt they were too salty. I could still appreciate the potential in his method, so I began to experiment. I reduced the amount of salt to take into consideration I was using a fine sea salt and Joshua used a coarse Kosher salt. I also decided to boost the flavor and make these almonds distinctive to the Spanish palate by adding in the Pimenton de la Vera (smoky paprika). The result…well, these are the best almonds…ever!

Yield: 400 grams (3/4-pound)

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