Smoky roasted almonds are simple to make at home and make the perfect snack or appetizer.
Spiced 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 would be great for New Year’s Eve or football games. They really make a nice addition to your cheese or charcuterie board. A jar of these smoky roasted almonds would make a great gift for that special someone.
And….smoky roasted almonds could not be any easier to make!
In case you didn’t hear me…
COULD NOT BE EASIER. Really, all you need is a nice flat baking pan, almonds, olive oil, smoked paprika and salt. Mix it all together and bake for about 20 minutes or until the almonds are lightly browned. They smell so delicious when they’re baking, you’ll have a difficult time waiting for them to cool a bit before you try one, or two, or three!
No excuses for buying the salt-laden, slightly stale tasting mixed nuts at the store. These are unique, delicious, and umm….easy.
And good for you, too! They supply protein, fiber, and lots of good vitamins and minerals, which makes them the perfect snack.
Craving more roasted nuts?
- Olive Oil Roasted Almonds (with video)
- Vanilla Bean Candied Walnuts
- Olive Oil and 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!