Lemon & Paprika Roasted Almonds

"Are you one of those people for whom hunger is a constant annoyance? For whom days have to be planned out around when, where and what you are going to consume, in order to ensure you are not left faint and faint-hearted, unable to function like a normal human due to the intense growling in your stomach? Do you find yourself completely incapable of coping with the demands of your day-to-day existence unless properly fed?"

If so, this recipe is for you. Tired of repeatedly finding myself in a state of miserable hunger-induced rage, irritability and inability to concentrate on anything at all, often in a scenario where no food is easily to be found, I have started carrying snacks around with me. The problem with most snack foods is that they’re designed to be portable and long-lasting, which often means they’re not fresh and don’t require a fridge. Think of those packaged cereal bars that have a sell-by date of months later. If this isn’t your idea of nutrition, almonds might just be your new best friend – they certainly are mine.

Almonds don’t need a fridge or special packaging. They don’t bruise easily, like fresh fruit. They last for ages. Better than that, they’re incredibly nutritious, and also surprisingly effective at quelling hunger pangs. Although a handful of almonds might not look like much, they have amazing satiating powers; trust me, this is coming from someone who is constantly starving and for whom tiny snacks just don’t cut it.

Plain almonds can be a bit dry and mealy, though – useful for keeping hunger at bay but certainly not something you’d crave and salivate over. These almonds, however, are another story. Roasted with tangy lemon zest and paprika along with a sprinkling of salt, they are ridiculously moreish, crunchy, smoky, salty and delicious. They take almost zero effort to prepare and can be kept in your bag as an emergency snack, or served to guests with drinks – far more impressive than shop-bought, and much nicer and fresher-tasting than the sad, over-salted, dusty specimens you buy in bags.

Pre-heat the oven to 180°C. Lightly beat the egg white in a medium bowl until starting to turn frothy.

Finely grate the zest of the lemon then add to the egg white with the paprika.

Add the almonds and stir well to coat evenly with the mixture. Add the salt and stir again to coat, then spread the almonds out on a piece of baking parchment on a baking tray.

Roast for 15 minutes or until golden, stirring once or twice during cooking to ensure they roast evenly. Remove and leave to cool (if you have the willpower!)

I love this particular combination of flavours, but you can make up your own and experiment by adding different flavourings to the egg white. Try cinnamon and honey for a sweet version, or chilli flakes and paprika for a spicy variety. Use cashews or peanuts instead of the almonds, if you like. Home-roasted nuts are well worth the effort.

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