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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. *Click on the image for the collages to expand*
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.
    Overhead photo of baking/cookie sheet filled with skin on alminds, and text '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.
    Baking/Cookie tray with part roasted skin on almonds and text '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).
    2 photo collage of bowl of butter, smoked paprika and salt and mixing together, with text 'photo 2'.
  • 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.
    2 photo collage of adding mixture to part baked almonds, and spreading out on baking sheet, with text '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.
    Close partial shot of turning roasted smoked paprika almonds with spatula, and text '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.
    Extra close partial shot of baked roasted smoked paprika almonds and text 'photo 6'.
  • 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.
    Photo of 2 jam jats filled with homemade orasted almonds and text 'storing roasted smoked paprika almonds'.

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.
Partialshot of large brown bowl f deep brown smoked paprika roasted almonds, with text 'healthier snacking'.
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
Partal shot of brown bowl of lot sof deep brown shinny smoked paprika roasted almonds, with glass of Scottish whisky to the side and text 'perfect with whisky'.
Nutritional Information - I am not a qualified nutritionist and all values are estimates.  1 serving is based on 1 oz (about 23 almonds), the recommended amount to consume.  Recipe yields 12.5 servings but for convenience 12 servings were assumed for the nutritional values - ie, 1 serving will be slightly lower.  All values based on using ingredients as listed and calculated from website MyFitnessPal.com.
 
Nutrition Facts
Roasted Smoked Paprika Almonds
Serving Size
 
1 oz
Amount per Serving
Calories
209
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
4
g
25
%
Monounsaturated Fat
 
1
g
Cholesterol
 
11
mg
4
%
Sodium
 
389
mg
17
%
Potassium
 
10
mg
0
%
Carbohydrates
 
7
g
2
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.