Devilled Almonds

Elisabeth Luard

  • Quantity 1 lb/500g nuts   
  • Preparation: 15 minutes     
  • Cooking: 30-40 minutes
  • 1 lb/500g almonds                                                               
  • 1 teaspoon paprika
  • 1 tablespoon nut or vegetable oil                                     
  • 1 teaspoon chilli
  • 1 teaspoon ground coriander                                          
  •  1 teaspoon salt
  • 1 teaspoon ground cumin or celery seeds


Blanch the almonds by pouring boiling water over them in a bowl. As the skins loosen, slip out the sweet white kernels. Dry them in a clean cloth.

Warm the oil in a baking tray and put in the blanched almonds. Roast the nuts gently at 250°F/130°C/Gas 1 for 30-40 minutes until they are well-toasted and squeaky when you bite into them. Stir in the ground coriander and let its aroma develop for a moment before adding the cumin (or celery seeds), paprika, chilli and salt.

Let them cool and store them in airtight jars or a tin. Cashew nuts, pecans, peanuts and roasted chickpeas are also good prepared this way.


Roughly chop the nuts and sprinkle them on a soup. Particularly delicious with a cold gazpacho or a hot vegetable soup.

Serve devilled almonds after dinner instead of chocolates, to clear the palate and aid digestion. • Dress new potatoes with chopped devilled almonds. They are good on brussels sprouts and carrots too.

You might also like

Share this post