This simple padrón pepper dish relies on timing and good ingredients. Start by roasting the almonds until they’re lightly golden. Use Marcona almonds for their buttery texture, and don’t skip the step of stirring them with the spices before finishing with honey.
The fennel adds a subtle lift, and the red pepper flakes bring gentle heat. Let the almonds cool so they crisp up.
Cook the padrón peppers just before serving. You want the pan hot so the skins blister quickly without turning soft. Keep them moving in the pan so they char evenly. Finish with a generous sprinkle of flaky salt. Serve everything together warm or at room temperature, either on one big platter or in small bowls for passing around as one of your Easter menu appetizers.
Ingredients
- Serves 6
- 1½ cups Marcona almonds (about 7 oz)
- ½ tsp flaky sea salt, plus extra for sprinkling
- 1 tsp fennel seeds
- ½ tsp red pepper flakes
- 1½ tbsp honey
- 1 tbsp olive oil
- 1½ cups padrón peppers (about 8½ oz)
The Homes & Gardens method
1. First, to make the spiced almonds, preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Spread the almonds on the tray and roast for 10 minutes, stirring halfway through. You can order ready-roasted Marcona unsalted almonds from Amazon.
3. Sprinkle with the salt, fennel seeds, and red pepper flakes. Roast for another five minutes, or until golden and fragrant.
4. Drizzle with honey, stir to coat, and set aside to cool.
5. To cook the peppers, heat the olive oil in a large skillet over high heat until nearly smoking just before serving.
6. Add the Padrón peppers and cook for two to four minutes, shaking the pan often, until the skins blister and char.
7. Transfer to a plate and sprinkle generously with salt.
Perfect with a drink in hand, and a great one to kick off your Easter gathering. We suggest you serve with our apple and elderflower martini!
