Prep 15 mins
Cook 10 mins
Nice spicy and smoky salted almonds.
Make and share this Spiced Almonds for the Tapas Bar recipe from Food.com.
- 1 tablespoon coarse salt
- 1⁄2 teaspoon paprika (Spanish smoked sweet or hot)
- 1 lb almonds, blanched
- 1 -3 tablespoon olive oil
- Preheat oven to 400.
- Grind salt and paprika in a mortar and pestle or a coffee grinder till fine.
- Place almonds on cookie sheet and toast for 5-10 minutes.
- Pour into a glass bowl and toss in 1 tablespoon oil to coat using more if needed.
- Add seasonings stirring to coat.
- Serve at room temperature.
OMG!!! I now have another addiction, these fabulous nuts!!!! I bought a bag of almonds, with skins, and used them for this and another recipe. Both are delicious, but these won out my tastes buds for the smokey & salty flavors. I did make mine different also, as I didn't have the blanched almonds, so I put the olive oil in a pan at medium heat and then added the almonds for a few minutes. I then tossed them in a bowl with the salt and paprika and then onto a paper plate lined with a paper towel. This will be made often at my house and is going into my "Best of 2012". Thanks for sharing the recipe. Made for ZWT8.
I made these two ways...one as posted with the hot smoked paprika and one with chipolte powder...we loved them both...I have some red and green jalapeno powder that I'm thinking of using next time...I love this recipe...I even got my almonds on sale...hubby loves them with skin on so that is what I used...I tagged this from "The Best of 2012" tag game...thanks diner524 for sharing your find...and thanks Rita~ for posting the recipe...=)
I made these nuts for my parents and a friend of theirs as a thank you and they got rave reviews from all! Everybody thought they were salty and spicy and just perfect to nibble on with a glass of wine. I liked how easy they were to prepare and how quickly everything went together. When making these, I realized I didnt have any blanced almonds on hand, so I went ahead and used the ones with skin on (no time to blanch them myself) and I think that worked alright, too. I hope you dont mind! THANK YOU SO MUCH for sharing this great recipe with us, ~Rita~! What a great gift and snack idea! Made and reviewed for Veggie Swap #18 January 2010.