Name: Roasted Smoked Paprika Almonds
Prep time: 5 min
Cook time: 25 min
Total time: 90 min
Ingredients: 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))

Roasted Smoked Paprika Almonds

By Caro

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.

Roasted Smoked Paprika Almonds

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^{Original post 28/11/18 & updated 16/02/22}

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smoked paprika almonds in a square browna nd pale blue snack dish, with other surrounding, on a grey background and a grey napkin, labelled easy snack.

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.

3 photo collage of blanched and unblanched almonds and in smoked paprika for smoke dpaprika almonds experiment. — *Alma’s Experiments of using blanched almonds*

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

Smoked paprika lamonds ingreidents labeled - butter, salt, smoked paprika & almonds on a pale blue backdrop.

Notes On Ingredients

This recipe is only made up of almonds, butter, smoked paprika & salt.

Smoked Paprika

Be sure to at least the first time trying the recipe, to use smoked paprika, rather than Paprika, as the smokey taste is amazing.

Almonds

Whole almonds with skins-on are recommended, but as mentioned above, home-blanched almonds also work well.

Butter

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.

Salt

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.

OVEN:

180c/160c Fan Oven/350f/Gas Mark 4

partial bowl of deep brown smoked paprika almonds next to a glass of whisky labelled perfect for drinks.

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).

recipe process abbreviated, with unbaked almondsm mixing the coating, adding the almonds & baking.

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!

smoked paprika almonds in 2 small brown and blue dishes, in a same colour heart dish and a partial shot of a larger bowl off to the right, with a greeen napkin and on a pale green background.

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

extra close shot of deep brown/red coloured smoked paprika almonds with salt and shinny highlughts.

Caro @ Caroline’s Easy Baking Lessons

Prep Time 5

Cook Time 25

Cooling & Setting-up Time 1

Total Time 1 30

Serving Size Servings*

Equipment

Scales or measuring cup (for almonds)
tsp
Baking/parchment paper
Baking tray/sheet
Medium Bowl
Spoon
Cooking Spatula
Timer or Phone Timer
Cooling rack

Ingredients

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)

Instructions

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.

Video

Notes

Whole almonds with skin on are advised, but you can use blanched almonds. Read before the recipe for an experiment regarding this.

If using Salted Butter, omit the added salt at the beginning of the recipe and add after baking, to your taste.

Use other flavourings next time – hot paprika, garlic powder, onion powder, or other herbs.

Servings/Yield – this makes about 2.5 cups worth/12.5 ounces of nuts and equates as 12 servings, as per the recommeded guidelines of 1 ounce or about 23 almonds per serving.

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bowl of deep brown smoked paprika almonds on a grey background with a yellow flower, glass of whisky with ice and a green napkin.

Partial shot of diagonal long platter of cheesy squares, circles & stars, with a cheese fork. — *Cheesy Smoked Paprika Squares & Stars*

Share The Love

Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobile devices, and down the right-hand side on computers). You can even pin this to your own Pinterest page. You could also leave some feedback below if you like. Use the Recipe Card above to share and save, or print the recipe with or without the photos. Note the cool ‘Cook Mode’ where it can prevent the screen going dark if you were using while making the recipe. Be sure to toggle it to the one position which will be coloured blue.

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