Spanish · Dinner
Roasted Almonds with Salt
Whole almonds roasted in olive oil until deeply golden and crackling, then finished with flaky sea salt and smoked paprika while still warm. Served warm or at room temperature, this Spanish tapas snack pairs with sherry, cava, or a simple aperitivo spread.
$2
3 minsPrep
10 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
1305Calories
47gProtein
115gFat
44gCarbs
9.3gSugar
26gFiber
650mgSodium
0mgChol
8.8gSat Fat
1456mgPotassium
510mgCalcium
8mgIron
0mcgVitamin B12
0.9mgVitamin C
vegan
vegetarian
gluten-free
low-carb
high-fiber
protein-rich
herb-salt
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Measure the almonds, olive oil, salt, smoked paprika, garlic clove, and rosemary into small bowls ready by the stove.
2
Toast
Heat the olive oil in a small skillet over medium heat until shimmering, then add almonds in a single layer and cook 7 to 8 minutes, stirring every minute, until deeply golden brown and fragrant.
3
Bloom
Add the garlic clove and rosemary to the skillet and stir over medium-low heat for 30 seconds until the garlic turns light gold and aromatic.
4
Finish
Remove from heat and toss the almonds with flaky sea salt and smoked paprika until evenly coated.
5
Rest
Let the almonds sit in the skillet for 5 minutes so the coating sets and they crisp as they cool.
6
Plate
Tip the almonds into a small dish and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz389g whole almonds
- 4 tsp4 tsp olive oil
- 1/2 tsp1/2 tsp flaky sea salt
- 1/4 tsp1/4 tsp smoked paprika
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh rosemary
