Creamy, sweet marcona almonds are addictive all by themselves. Add a smoked paprika spice blend? And these Spanish almonds will be gone before you know it! A little spicy, a little smoky, a little salty, and all yummy.
I love spiced nuts as a party snack and I also love Spanish tapas, so it was only a matter of time before a recipe for spiced Spanish almonds showed up here. Actually, they would have showed up earlier, but I ate the almonds before I could get around to roasting and spicing them. The bit above where I said they were addictive?
I wasn’t kidding. 🙂
Luckily I can get marcona almonds right from my local supermarket, so it was only a matter of picking some up the next time I was getting groceries. These I was very careful not to open until I was ready to make the recipe. I learned from my earlier mistake and didn’t let them sit around for me to get hungry. And, of course, I knew they would be even tastier with the spice mix, which helped my willpower.
Though I will say that my willpower did desert me once I finished making the recipe. It went something like this: Toss the almonds with the spices. *nibble* Take a picture of the roasting pan. *nibble* Set up the almonds in bowls and take photos. *nibble* Try a couple more angles. *nibble*
Think of it as quality testing. In which case, there is no doubt these are a quality item. And so tasty!
More Tasty Tapas Recipes!!
– Happy Eating, Annemarie
- 1 cup marcona almonds
- 2 tsp extra virgin olive oil
- ¾ tsp smoked paprika
- 1 pinch coriander
- 1 pinch cayenne, more if needed
- ½ tsp kosher salt
- Preheat oven to 400F.
- Spread out the almonds on a baking sheet. Bake for 5-6 min, or until golden brown.
- In a medium bowl, mix together the olive oil, paprika, coriander, cayenne, and salt. Toss the almonds with the spice blend. Taste to see if they need more cayenne. Add another pinch if necessary. Serve.