Spanish · Dinner
Roasted Almonds with Salt (Dairy-Free)
Whole blanched almonds roasted in olive oil until deep golden and finished with flaky sea salt and smoked paprika, served warm in a small dish as a Spanish tapas bite. Naturally vegan, this snack pairs with sherry or chilled white wine.
$2
3 minsPrep
8 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
1424Calories
41.8gProtein
126.4gFat
44gCarbs
8.4gSugar
26.2gFiber
610mgSodium
0mgChol
13.6gSat Fat
1420mgPotassium
512mgCalcium
8.9mgIron
0mcgVitamin B12
5.4mgVitamin C
vegan
vegetarian
gluten-free
low-carb
high-fiber
protein-rich
dairy-free
Instructions
1
Prep
Mince the garlic and finely chop the rosemary, then measure the almonds into a small bowl.
2
Roast
Warm the olive oil in a small skillet over medium heat, add almonds in a single layer, and pan-roast for 6 to 8 minutes, stirring every minute, until deep golden brown.
3
Bloom
Add the garlic, rosemary, and smoked paprika to the skillet and stir for 30 seconds over low heat until fragrant, then tip onto a paper towel to cool for 5 minutes.
4
Plate
Toss the cooled almonds with flaky sea salt and serve warm in a small dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g whole blanched almonds
- 4 tsp4 tsp olive oil
- 1/2 tsp1/2 tsp flaky sea salt
- 1/4 tsp1/4 tsp smoked paprika
- 22 small sprig fresh rosemary
- 1 clove1 clove garlic
