Roasted Spiced Almonds

roasted spiced almonds

Tapas – are you a fan? I am. Tapas are little snacks, appetizers, or small plates – hot or cold, spicy or not, savory or sweet. Who could resist? My favorite are roasted spiced almonds.

In Spain, one can order many different tapas and combine them to make a full meal. They’re often served in bars; tapas are designed to encourage conversation. In some establishments, eating tapas isn’t a sit-down occasion, but a standing, grazing kind of experience.

I do know one kind of tapa – roasted spiced almonds. I make these roasted nuts at home to go with cocktails or wine. They’re quite flexible, and depending on what you mix in, can be a bit sweet, spicy, or salty. My version adds herbs and smoked Spanish paprika for deeper flavor.

 

Preheat oven to 400˚F.

Combine oil, salt, and other seasonings in a mixing bowl, stirring well. Add the almonds and toss so that the nuts are coated evenly.

Spread the nuts in a single layer on a low rimmed baking pan – a quarter-sheet pan is a perfect size. Roast for 10 minutes, then remove the pan, stir the nuts about, and roast another 10 minutes, until the nuts are golden and fragrant.

Let cool completely, then store in an airtight container. They’re best when eaten within 2-3 weeks; for longer term storage place in a zip bag and freeze them.

 

 

roasted spiced almonds

Roasted Spiced Almonds

Course: Appetizer, Snack
Cuisine: Spanish
Keyword: nuts, almonds, tapas
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 cups
Perfect as a part of a tapas menu, or with cocktails, or just to have on hand for nibbles
Print Recipe

Ingredients

  • 3 cups raw almonds
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp dried rosemary or thyme, crumbled
  • ½ tsp garlic powder or granulated garlic
  • ½ tsp ground cumin

Instructions

  • Preheat oven to 400˚F.
  • Combine oil, salt, and other seasonings in a mixing bowl, stirring well. Add the almonds and toss so that the nuts are coated evenly.
  • Spread the nuts in a single layer on a low rimmed baking pan – a quarter-sheet pan is a perfect size. Roast for 10 minutes, then remove the pan, stir the nuts about, and roast another 10 minutes, until the nuts are golden and fragrant.
  • Let cool completely, then store in an airtight container. They’re best when eaten within 2-3 weeks; for longer term storage place in a zip bag and freeze them.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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