Recipe Overview
Why you’ll love it: Smoky roasted almonds are so easy to make. They’re perfect for snacks or appetizers.
How long it takes: 20 minutes
Equipment you’ll need: mixing bow, sheet pan
Servings: 8 (¼ cup each)
Smoky Roasted Almonds
Roasted nuts are one of my go-to appetizers. They taste great with cocktails or beer. It seems like everyone at a party loves a handful or two of nuts; they’re portable and you don’t need a napkin or silverware.
Smoky roasted almonds are great for New Year’s Eve or football games. Roasted almonds are a nice addition to your cheese or charcuterie board. A jar of these smoky roasted almonds makes a great gift for that special someone.
And, best of all, smoky roasted almonds could not be any easier to make! There are no excuses for buying the salt-laden, slightly stale-tasting mixed nuts at the store. These are unique, delicious, and umm….easy.
Nuts are a healthy snack, too. They supply protein, fiber, and lots of good vitamins and minerals.
Ingredient Notes
- Almonds: Look for whole almonds that aren’t roasted already. They may state “raw” on the package. If they’re salted or flavored, that means they’ve already been roasted. You’ll need 2 cups for this recipe but it’s easy to double the recipe if you want.
- Olive Oil: You could use other oils but I think olive oil has the best flavor.
- Smoked Paprika: Not to be confused with regular paprika, smoked paprika has a definite smoky flavor. It’s made with red peppers that have been dried and smoked over an oak fire, then ground into a fine red powder. It’s not spicy.
- Salt: I like to use a finer salt, like table salt, that coats the almonds. A coarse salt such as kosher salt has large grains that don’t stick as well.
How To Make Roasted Almonds
Preheat the oven. You’ll need a rimmed baking sheet large enough to spread the almonds in a single layer.
Season the almonds. In a mixing bowl, combine the almonds with olive oil, smoked paprika, and salt until the almonds are completely coated. Arrange the almonds on the baking sheet.
Bake. Put the pan in the preheated oven and bake for about 18 minutes, stirring once at 10 minutes. Keep on eye on the almonds towards the end of the baking time to make sure they don’t get too brown. Everyone’s oven is slightly different. They smell so delicious when they’re baking!
Cool. Let them cool right on the sheet pan. Serve immediately or store them in an airtight container until you’re ready to serve them.
Be sure that that the roasted almonds are completely cool before storing them. You don’t want condensation forming inside the container, leaving you with soggy almonds. Store them in a covered jar or airtight container. If you’re not going to eat them right away, store them in the refrigerator for up to three months or in the freezer for up to six months.
Craving more roasted nuts?
- Olive Oil Roasted Almonds
- Vanilla Bean Candied Walnuts
- Rosemary Roasted Almonds
- Spiced Pecans Recipe
- Sugar-Free Cinnamon Roasted Almonds
Smoky Roasted Almonds
Ingredients
- 2 cups raw whole almonds
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine the almonds with the oil, salt, and smoked paprika, stirring until well-coated.2 cups raw whole almonds, 1 tablespoon olive oil, ½ teaspoon salt, or to taste, 1 teaspoon smoked paprika
- Spread the almonds evenly on a rimmed sheet pan.
- Bake for 10 minutes, stir, and bake for an additional 5 to 8 minutes or until lightly roasted. Watch closely towards the end of the cooking time to make sure they aren't getting too brown.
- Cool completely in the pan. Serve immediately or store.
Notes
- Storage: Cool almonds completely before storing. Store in a covered jar or airtight container. If you’re not going to eat them right away, store them in the refrigerator for up to three months or in the freezer for up to six months.
- Make a double batch: It’s easy! Simply double all the ingredients.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I had three cups of shelled almonds so I used 2 tsp olive oil plus 1 tsp liquid smoke, increase in salt and smoked paprika accordingly. Baked on large oven tray 8 minutes at 350, took out, tossed, and back in for about 8 minutes. Looks like a little less olive oil might have been better but the taste and texture are great. Not a good idea to go fold laundry when baking, best to monitor like mother hen.
Glad you like them!
20 mins. is too long. They will burn. Need to cook less time and watch them. There is no mention of needing to monitor the bake at the end. Thumbs down on this recipe.
Thanks for the feedback. Oven temperatures all vary slightly, I’m so sorry to hear yours burned.
I had a quick look at the recipe having just bought a 750 gram pack of Almonds but I didn’t follow the instructions to the letter. About a cup of almonds went into the mixing bowl, a few splashes of virgin olive oil (from Aldi), a few pinches of Murray River salt and a few big shakes of smoked paprika (plus a few more shakes) and roasted in the oven on a tray covered in aluminium foil for the required time at a preheated 180ºc. Perfect.
So glad you liked these! Thanks for taking the time to come back and leave a comment!
Just made these as I had all ingredients on hand–smoked paprika is my favorite, and they are delicious!
So glad you liked them! Thanks for letting me know :)
Love the idea of making roasted almonds at home. Am going to give this a try. Thanks for the inspiration!
Thanks! Let me know how you like them!