Spanish Spiced Almonds

Total Time
Prep 10 mins
Cook 11 mins

These tapas style almonds are traditionally deep fried, but you can get the same results from oven roasting! Adapted from Vegetarian Times magazine.

Ingredients Nutrition

  • 4 teaspoons olive oil
  • 1 14 teaspoons smoked paprika (hot or mild)
  • 1 teaspoon ground cumin
  • 2 cups blanched whole almonds
  • 12 teaspoon sea salt, to taste (or kosher salt)


  1. Preheat oven to 300*F.
  2. Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
  3. Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
  4. Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!


Most Helpful

Delicious although I only had one almond to try. (My husband ate the rest.) I increased the heat to 325 degrees and baked the almonds for about 22 minutes total. They were not done in the 10 minutes time indicated in the directions. Reviewed for the French forum-Spice of the Month: Paprika. Thank you.

COOKGIRl March 13, 2010

These nuts were really easy to make and came out smelling beautifully! The spice mix is a little exotic with the added cumin and was very well received. I made the nuts for my mum and dad as I am allergic to nuts. They really liked them and said they were very spicy. I was pleasantly surprised that the nuts werent as oily as some other recipes I had tried before. THANKS SO MUCH for sharing your recipe with us, Sharon! I will make it again. Made and reviewed for the VIP during Veggie Swap #20 March 2010.

Lalaloula March 07, 2010

Addicting. I made as directed except that I took a tip from a prior reviewer and changed the cooking time. I couldn't find blanched almonds in my supermarket so I used raw almonds, and had to bake them for 20 minutes at 300 instead of the 10 at 300. These almonds were not oily at all--which I was initially afraid of--and tasted good with the mild paprika but I'll use the hot for next time because these almonds would be even better with a kick. Funny, I've been to Spain several times and don't recall seeing this dish anywhere, not even during the feasts. Different foods are typical of different areas of Spain, though. Thank you for posting.

Scribbler515 September 26, 2015

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