Spanish-style roasted almonds with paprika, garlic, and cayenne. Serve as part of a homemade charcuterie board or enjoy by the handful as a tasty midday snack.
INGREDIENT INFO
- Garlic Granules – Garlic powder will work too but the texture and flavor of granules is amazing here. 10/10 recommend!
- Paprika – Sweet paprika gives these roasted almonds a robust and vibrant red hue and the slightly sweet and peppery taste of fresh red bell peppers.
- Smoked Paprika – the secret ingredient! Just a touch of smoked paprika adds a subtle smokiness that works so well with the robust garlic and toasted, nutty almonds.
- Kosher Salt – if you’re not using kosher salt in your cooking I would definitely recommend giving it a try! The coarse texture is ideal for this recipe. Some brands of kosher salt taste saltier than others. I use Morton’s which is known as being slightly less slaty than Diamond Crystal. Either one works well…and really, any salt you have on hand will be great. Just make sure to season to taste since they’re all going to be a liiiiitle different 😊
METHOD
This process couldn’t be simpler. It starts by toasting the almonds on a dry cookie sheet for 5-6 minutes. In the meantime you’ll mix your Garlic Paprika spice blend, and then toss it all together.
Storing Leftovers
Let the almonds cool completely then transfer to a container with a lid. They will keep for about a week (if they last that long!)
SERVING SUGGESTIONS
I love serving these almonds on a snack plate with vegan cheese, crackers, and apple slices. Sometimes I sprinkle them onto salads or mix them together with popcorn for a tasty movie night snack.
Serving these Garlic Paprika Almonds with a glass of Spanish Tempranillo is a fanatic pairing as well since the robust spices compliment the spicy notes in this old world style wine. In the Summertime I like to put Tempranillo in the fridge for 20 minutes before serving. It doesn’t need to be totally cold, but a slight chill is nice. Especially when paired with these warm, smokey almonds.
I talked about this delicious vegan Tempranillo (a mix of Tempranillo and Granacha grapes made in La Mancha Spain) in this video if you’d like to learn more. See notes below for discount code.
Garlic Paprika Almonds
Ingredients
- 2.25 cups raw almonds
- 1/2 tsp kosher salt
- 1 tsp garlic granueles
- 1 tsp paprika
- 1/4 tsp smoked paprika
- 5 dashes cayenne pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 degrees.
- Place the almonds on a dry cookie sheet and spread into an even layer.Bake for 5-6 minutes until evenly golden brown and toasted. Be careful not to burn, nuts toast quickly!
- In the meantime, combine the salt, garlic granueles, paprika, smoked praprika, and cayenne in a bowl and stir. Set aside for now.
- When the almonds are toasted, remove them from the oven and transfer to a large mixing bowl. Add 1 tbsp of olive oil and 1/3 of the spice mixture. Toss well to coat. Then sprinkle in another 1/3 of the spice mixture and taste. I sometimes add more of the spice mixture here but more often than not, I'll just add an extra pinch or two of salt. Seaosn as desired, you may not use all of the spice mixture. Serve warm and enjoy!
Notes
I recently worked with Kind of Wild Wines over on my YouTube channel and I fell in love with their range of certified vegan, organic, eco-friendly wines. Click the video below for more info and click here to browse Kind of Wild Wines Use code NIKKIVEGAN15 to save 15% off your order.
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
For more free vegan recipes, don’t forget to check out my YouTube channel here.
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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