Spanish Roasted Almonds with Salt and Paprika Recipe
Roasted almonds with salt and paprika are a classic snack served with wine or beer in Spanish bars. They’re crunchy, slightly smoky from the paprika, and highly addictive – they disappear from the bowl faster than you can add more salt. It’s Spain’s answer to our salted peanuts, just in a more refined version.
This recipe recreates the iconic Spanish bar snack at home with just a few ingredients. The combination of smoked paprika, coarse salt, and good-quality almonds gives a deep, savory flavor and a satisfying crunch that feels both simple and sophisticated.
Chef's tips
Use the best almonds you can find – fresh, good-quality nuts make a huge difference. Keep a close eye on them in the oven: they can go from perfectly roasted to burnt in a minute. If your oven heats unevenly, rotate the tray and stir the almonds more than once.
How to serve
Serve slightly warm for the most intense aroma. Pair with dry sherry, Spanish red wine, or a cold lager. Add to a tapas spread with marinated olives, Manchego cheese, and sliced chorizo, or sprinkle over salads for extra crunch.
Ingredients
- almonds whole, blanched or with skin - 200 g
- olive oil - 1 tablespoon
- smoked sweet paprika - 0.5 teaspoons
- hot paprika or less, to taste - 0.25 teaspoons
- coarse salt or to taste - 0.5 teaspoons
- dried rosemary optional, finely crumbled - 0.25 teaspoons
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a baking tray with baking paper.
- In a bowl, mix the olive oil, smoked sweet paprika, hot paprika, salt, and rosemary until you get a thick red paste.
- Add the almonds to the bowl and mix thoroughly so each one is coated in the seasoning.
- Spread the almonds on the tray in a single layer so they’re not packed too tightly.
- Bake for 8–12 minutes, until the almonds are lightly golden and very fragrant. Halfway through baking, stir them with a spatula so they roast evenly.
- After removing from the oven, leave the almonds on the tray to cool completely – they will become crunchier as they cool.
- If after tasting you find they’re not salty enough, you can sprinkle them with a little more salt while they’re still warm.
Storage
Przechowuj w szczelnym słoiku lub pudełku w suchym miejscu. Jeśli z czasem stracą chrupkość, możesz je na chwilę podgrzać w piekarniku.
