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–+ servings

Roasted Smoked Paprika Almonds

extra close shot of deep brown/red coloured smoked paprika almonds with salt and shinny highlughts.
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.
Caro @ Caroline's Easy Baking Lessons
Prep Time 5 minutes
Cook Time 25 minutes
Cooling & Setting-up Time 1 hour
Total Time 1 hour 30 minutes
Serving Size 12 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.
    how almonds on a paper lined tray ready for baking label photo 1
  • 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).
    smoked paprika,salt & butter in glass bowl and 2nd pic of them mixed together and labelled photo 3.
  • 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.
    after adding the seasoning to the almonds, now darker deep brown and in mixing bowl with metal spoon labelled 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.
    deep red/brown coloured almonds sprea don trya with metal spatula and labelled 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.
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.
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.
partial shot of deep brown smoked paprika coated roasted almonds, in a brown bowl on a pale grey background with a grean napkins and healthier snaking logo.
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. 
See more savoury bakes
See more Party & Snack bakes
bowl of deep brown smoked paprika almonds on a grey background with a yellow flower, glass of whisky with ice and a green napkin.