Easy, tasty and healthy pre-dinner snack.
Smoked Paprika Almonds
Appetizers & Snacks
2-1/2 cups Mandelin Natural Whole Almonds
1 tablespoon coarse sea salt
1/2 teaspoon smoked sweet Spanish paprika (or hot paprika), to taste
1 tablespoon extra virgin olive oil
Preheat oven to 400°. Spread the almonds onto an ungreased baking sheet and toast in the oven for 8 to 10 minutes, stirring occasionally, until almonds are golden brown and giving off a toasted aroma. Watch carefully after 7 minutes because they burn quickly.
While the nuts are toasting, combine the sea salt and the smoked paprika in a small spice grinder or mortar and pestle. Grind to combine into a fine powder.
Once the almonds are out of the oven, drizzle with olive oil and toss to combine. Add extra oil if not all the nuts are coated. Sprinkle with the salt and paprika mixture and stir again. Transfer to serving bowl and serve at room temperature.