Fried Almonds

"A delicious and extremely quick-to-make recipe which I was delighted to find in the October-November 2008 issue of 'dish'. As I don't like hot and spicy flavours, I made these with a mild paprika. Those who do like foods hot and spicy might want to add cayenne pepper. Please, do adjust the spices to meet your taste preferences. As almonds boost energy levels particularly at those times such as early afternoon when - given the choice - many of us may choose to have a siesta, I intend to have these on hand in a container at all times at work as a quick energy-boosting snack. I've found that even half a dozen almonds can provide the boost needed at such times, and these will offer a more flavoursome alternative to plain almonds."
photo by Sara 76 photo by Sara 76
photo by Sara 76
photo by BarbryT photo by BarbryT
photo by loof751 photo by loof751
photo by wicked cook 46 photo by wicked cook 46
photo by CoffeeB photo by CoffeeB
Ready In:
1 1/2 cups


  • 25 g whole blanched almonds (30g = 1oz, so just under an ounce, though precise measurements aren't crucial here)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon caster sugar
  • 12 teaspoon hot smoked paprika
  • 12 teaspoon ground cumin


  • Heat the oil in a sauté pan, over a medium heat, add the almonds, stirring frequently until they are well-coated with the oil and golden. Do not have the oil too hot as the almonds will then brown and their middles will still be raw.
  • Combine the remaining ingredients in a bowl to make the spice mix.
  • Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix.
  • Cool before serving.

Questions & Replies

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  1. We also buy almonds in bulk form and I'm always looking for different ways to spice them up. This is a great combination of spices, sweet and salty with the paprika and cumin undertones. I used about a tablespoon of the olive oil to 1 1/2 cups of almonds and that was plenty. Made for ZWT5, Hell's Kitchen Angels.
  2. I love this recipe BlueMoon. All the flavors of the spices come thru wonderfully. I used the regular smoked paprika. (not hot). I"m eating them as they're still warm, and oh are they good. I eat a handful (more?) a day as they are listed as one of the top 3 foods you should eat everyday for health reasons. Mostly I eat them raw and buy in bulk form. Now, I have another healthy alternative!!! And, so quick and easy. I had them done from start to finish in under 10 minutes. Made for PRMR.~
  3. Very tasty! DS enjoyed so much that he said anything leftover could go his way. Like everyone else the amounts seemed off, so I fallowed TxGriffLover and used 1 tablespoon of olive oil and 1 1/2 cups of almonds and did not change the seasoning. Thanks for the post.
  4. I agree with breezermom - the measurements didn't seem right but it still was very good. I used the regular smoked paprika since that's all I had and left out the salt. Thanks for a new way to spice up almonds.
  5. We were happy enjoying our oven roasted almonds but now we have a NEW favourite. Thanks for sharing with us RecipeZaar folks.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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