Roasted Smoked Paprika Almonds
Roasted Smoked Paprika Almonds is a super simple recipe. Perfect as a snack & for party nibbles, it’s also ideal for food gifting. With a quick method, it is also a healthier & tastier alternative to shop bought snacks too.
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Original post 28/11/18 & updated 16/02/22Jump to Video
Origin Of The Recipe
I developed this recipe after reviewing 2 different methods for roasting whole almonds. Just adding salt & roasting was never going to be enough for me. And I adore smoked paprika, so it was my first choice for adding something extra special to these nuts.
This is a super easy and quick method but gives a really amazing flavour to the almonds. Don’t worry too much about getting exactly the same amount of almonds I used, just make sure they are whole and with skins on.
Can Blanched Almonds Work?
A friend from my Facebook group had asked if blanched almonds would work and she very kindly did some experimenting for us. She tried the recipe with the skins on, some shop bought blanched, home blanched and also some with spicy paprika.
The Experiment Results
The results she concluded were that you can indeed use blanched almonds for this recipe, but home blanched is best, as it took on the flavour better. And was nearly on par with the original skins on version. Also, the spice-liking taste tester, preferred the original recipe with the smoked paprika. Thanks Alma! See Photo below for the results.
Roasted Smoked Paprika Almonds
Notes On Ingredients
This recipe is only made up of almonds, butter, smoked paprika & salt.
Be sure to at least the first time trying the recipe, to use smoked paprika, rather than Paprika, as the smokey taste is amazing.
Whole almonds with skins-on are recommended, but as mentioned above, home-blanched almonds also work well.
Unsalted butter is recommended, but if you only have salted, I suggest omitting the 2 tsp salt from the mixture, and only add more salt to taste once baked.
As mentioned above there is salt in the mixture and you can also add salt or rock salt to the baked almonds if you wish. I used iodized fine salt which is healthier & for an under-active thyroid. Low-sodium salt will also be fine.
180c/160c Fan Oven/350f/Gas Mark 4
Recipe At A Glance
You begin by heating the oven to 180/160c Fan Oven/350f/Gas Mark 4.
The almonds are spread evenly on the paper-lined baking tray/sheet, before baking for 15 minutes (tossing half-way through).
The butter, salt & smoked paprika are then mixed together in a bowl, before adding the hot almonds, immediately on removing from the oven.
The mixture and almonds are mixed until all melted and the almonds fully coated.
The almonds are then baked a little longer & then that is them done!
Allow to cool in the tray before tasting. If not using now, leave a further 1 hour for the seasoning to set up more. Then place in a jar or airtight container and these will last at least 3 days. Note too, that with time the flavour will develop more too.
See my quick 1 minute video below the Recipe Card.
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Roasted Smoked Paprika Almonds
- Scales or measuring cup (for almonds)
- Baking/parchment paper
- Baking tray/sheet
- Medium Bowl
- Cooking Spatula
- Timer or Phone Timer
- Cooling rack
- 360 grams Whole Almonds (skins on, 12½ oz or 2½ cups -* see note above)
- 60 grams Butter (4 tbsp, ¼ cup, 2 oz, ½ stick – unsalted* )
- 2 tsp Smoked Paprika
- 2 tsp Salt
- Sea Salt (optional)
- Heat the oven to: 180/160c Fan Oven/350f/Gas Mark 4.
- Prepare a baking sheet/tray with baking/parchment paper on top.
- Spread the almonds evenly on the tray, in one layer (see Photo 1 above), and bake for 15 minutes. Half-way through you can turn the baking sheet/tray around for even baking and even turn the almonds with a spatula. See Photo 2.
- Add the butter, salt & smoked paprika to a medium bowl & mix together. (See Photo 3 below). Remove the almonds from the oven after 15 minutes and place on top of a cooling rack. (Photo 2 above).
- Pour the roasted nuts into this bowl, on top of the ingredients, immediately upon taking out of the oven. Mix well with a spoon, pushing down on the butter to help it to melt and allow the nuts to be coated well. If you cut the butter into small cubes this will make the process go quicker. See Photo 4.
- Pour the coated almonds back on the same baking sheet/tray and spread out as before. Scrape any left over seasoning from the bowl, on to the top of the almonds. See Photo 5.
- Pop back in the oven for 5 minutes and then using a spatula, try to turn and move the nuts as best you can, before returning to the oven for a further 3 – 5 minutes. Check them after 3 minutes in case your oven is running hot. You don't want to over-cook and burn them. See Photo 6 below.
- Allow to cool in the tray, on a cooling rack. After 5 minutes or so, once a little cooler, you can taste test and add more salt or sea salt to your own taste. Leave for a further 50 minutes or so, for the seasoning to set up more. Then place in a jar or airtight container and these will last at least 3 days. See Photo 7. Note too, that with time the flavour will develop more too.
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