Appetizer

Spanish Style Smoked Almonds

Smoked paprika should be bought fresh and used right away. You can find it in gourmet stores. A less expensive option is to buy smoked dried chiles in a Latin market. I used dried ancho chiles, which I ground in a spice blender. A little goes a long way, so you may want to start with 1/2 teaspoon and check the heat before adding more.

1 cup whole blanched almonds

1 teaspoon extra virgin olive oil

1/2 to 1 teaspoon hot smoked paprika

Sea salt to taste

On a rimmed baking sheet, roast almonds in oven heated to 325 degrees, stirring several times, until golden brown, 15 to 20 minutes.

In a bowl, combine olive oil and smoked paprika. Add almonds and toss well. Return to baking sheet and sprinkle evenly with salt. Toss well. Transfer to a serving bowl. Makes 4 servings.

Per serving: 225 calories, 75 percent calories from fat, 20 g fat, (1.6 g saturated, 13 g monounsaturated), 0 cholesterol, 7.8 g protein, 7.1 g carbohydrates, 3.8 g fiber, 7 mg sodium