Home  /  Recipes  /  Spanish Cuisine  /  Snacks  /  Roasted Spanish Almonds With Paprika & Rosemary

Roasted Spanish Almonds with Paprika & Rosemary

By Albert Bevia


Segorbe, VC, ES

 Segorbe, VC

Recipe Level

Prep Time

15 Mins

Cook Time

15 Mins




About Recipe

These Roasted Spanish Almonds with Paprika & Rosemary are the ultimate Spanish tapas appetizer. You can serve them at cocktail parties, family get-togethers or just snack on them whenever you feel like a crunchy and tasty snack.


2 cups raw almonds

1 tbsp extra virgin Spanish olive oil

1/2 tsp smoked paprika

1 tsp dried rosemary

1 tsp sea salt

Cooking Procedure


n n To blanch the almonds heat a small sauce pan half way with water and bring it to a boil, then remove it from the heat and add 2 cups of raw almonds, after 90 seconds drain the water and start peeling the almonds, once they are all peeled pat them dry with a dish toweln n Add the blanched almonds to a large bowl, then add 1 tablespoon of extra virgin Spanish olive oil, a generous teaspoon of dried rosemary, 1/2 teaspoon of smoked paprika and 1 teaspoon of sea salt, mix everything together unti well combinedn n Add the seasoned almonds to a baking tray lined with foil paper, make sure that all the almonds are in a single layer so they roast evenly, add the baking tray into a pre-heated oven, bake and broil option 210 C - 410 F between 12-14 minutes, make sure to keep an eye on your almonds so they don´t burn, once roasted take them out of the oven at let them rest at room temperature for at least 30 minutesn n Enjoy!nn


Albert Bevia's
Other Recipes