Almendras Tostadas de Chile Tapas

Tapas month at the Foodies+ community on Google+. So we're throwing in one of our own favorite and simple recipes for chili flavored toasted almonds. This is a dish that we make constantly so that we always have a supply of healthy munchies on hand. We do vary the flavoring depending on what we feel like at the time but we have made this flavor specifically to honor the Spanish tapas dishes. It has a slightly spicy but complex flavor from the balsamic and is delicious. We have quite a few more recipes that we will bring to the table but this cried out to be included as nibbling on roasted nuts while drinking is a worldwide pleasure.

Makes:               1 pound
Prep Time:         5 minutes
Cooking Time:   10 minutes +/-

INGREDIENTS:
1 pound of raw almonds, organic if so desired
2 tablespoons of red chili sauce; we use Sriracca
2 tablespoons of balsamic vinegar
1-2 tablespoons salt

PREPARATION:
1. Mix the chili sauce and balsamic together.
2. Spread the raw almonds around in a medium to large non-stick saute pan and raise the heat to medium low.
3. Pour the sauce over the almonds and stir around until they have all absorbed some and there is no left liquid in the bottom.
4. Pour the salt over over the almonds and stir.
5. Toss them every minute or two to make sure that they aren't burning but are just darkening a little.
6. After sometime around 10 minutes, they will be thoroughly roasted but not quite hard. Turn off the heat but keep the pan on the burner and stir until they have cooled to the point they won't burn. Leave them to cool completely in the pan.
7. If you want them extra crunchy, leave in the air overnight; then seal in a container so they don't age fast. We don't refrigerate them because they rarely last two weeks; but I don't know about long term storage.

Serve them with a somewhat sweet white wine; a Spanish Sherry is delicious with these. They work with beer but what doesn't. They are all right with a red but a good red deserves a better tapas dish. So hit the cooking sherry a good lick while you cook these up...LOL

Bon appetit,
Tom and Anita

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Almendras Tostadas de Chile Tapas

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