Garlic Paprika Almonds
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.
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
Servings Suggestions
These Garlic Paprika Almonds are delicious on their own but they're also great on salads! I love making a mixed green salad with a tangy balsamic vinaigrette. I'll add these almonds, some roasted red peppers, and some vegan feta or cashew cheese. So good!
Or you could make a snack mix with popcorn, pretzels, and the Garlic Paprika Almonds. Perfect for movie night or whenever you're craving a crunchy snack!
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!)