Mexican Rose Almonds Recipes

Ingredients :

225 g blanched almonds

50 g butter

2 tsp salad oil

2 tsp chili seasoning (mahogany - colored and made by Schwarz and McCormick)

1/2 tsp salt

Method :

Make sure almonds are thoroughly dry by rubbing with a tea towel. Fry gently in butter or margarine and oil until they turn pale gold, turning frequently. Remove from pan and drain on crumpled kitchen paper. Afterwards tip on to a clean piece of paper and sprinkle with the chili seasoning and salt.

Makes about 225 g

As Mexican food is taking off in such a big way, what could be more appropriate than these spicy buttered almonds to nibble with drinks as a prelude to a Mexican meal ?

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