Nuts for Tapas: More February Food Club

Another, even quicker, even easier contribution to tapas night at food club: Seasoned almonds. The secret to making these nuts "tapas-y" is to use smoked paprika, or pimenton. But they're great with other spices, too.

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Seasoned Almonds
(inspired by Nigella's Union Square Cafe's Bar Nuts)

Preheat oven to 350 degrees.

Combine in a large bowl or tupperware:
2 cups almonds
1 Tablespoon butter, melted
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1 teaspoon brown sugar
Salt to taste (if nuts are unsalted)

Stir or shake almonds to coat. Spread the almonds out on a baking sheet covered in foil. Toast in the oven for 10 -15 minutes, shaking once, or until they smell toasted and are slightly browned.

Eat warm, if at all possible.