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Marcona Almonds with Smoked Paprika

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Marcona Almonds with Smoked PaprikaDitte Isager

If your Marcona almonds haven't already been oiled and salted, add another 1 tablespoon oil when toasting.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)
Ingredient info: Marcona almonds can be found at natural and specialty foods stores and at latienda.com. Smoked paprika is available at most supermarkets.

Preparation

  1. Preheat oven to 350°F. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool. DO AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.

TagsSpanishEuropeanAlmondNutPaprikaHerbs & SpicesSnackStarterDairy FreeGluten FreeVegetarianVeganKetoEasyOven BakeBon Appétit
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