Spanish · Lunch
Roasted Almonds with Salt (Gluten-Free)
Whole blanched almonds roasted in olive oil until deep golden and toasted, then tossed hot with flaky sea salt and smoked paprika. A classic Spanish bar snack served warm or at room temperature alongside sherry or wine, naturally gluten-free with no swaps needed.
$2
3 minsPrep
8 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
353Calories
12.3gProtein
30.5gFat
12.7gCarbs
2.5gSugar
7.4gFiber
610mgSodium
0mgChol
2.3gSat Fat
397mgPotassium
142mgCalcium
2.2mgIron
0mcgVitamin B12
5.6mgVitamin C
vegan
vegetarian
gluten-free
low-carb
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Measure almonds, olive oil, salt, smoked paprika, and rosemary onto the counter next to a small dry skillet so everything is ready to toss in quickly.
2
Toast
Warm the olive oil in the small skillet over medium heat for 30 seconds until it shimmers, then add the almonds in a single layer.
3
Roast
Cook almonds over medium heat for 6 to 8 minutes, stirring every minute, until deep golden brown and fragrant; watch closely in the final minute to prevent scorching.
4
Finish
Tip hot almonds into a small bowl, scatter salt, paprika, and rosemary over top, and toss until every almond is coated.
5
Rest
Let almonds sit uncovered for 5 minutes so the salt sets and they cool to warm.
6
Plate
Pile almonds into a small dish with the lemon wedge on the side for squeezing over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz284g whole blanched almonds
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp flaky sea salt
- 1/4 tsp1/4 tsp smoked paprika
- 1 tsp1 tsp fresh rosemary
- 22 lemon wedge
