Smoky Roasted Almonds

At a glance

What stands out: Smoky roasted almonds are so straightforward to mix. They’re reliable 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 our 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, rich, and umm….straightforward.

Nuts are a lighter snack, too. They supply protein, fiber, and lots of good vitamins and minerals.

What goes in

• 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 straightforward to double the recipe if you want.
• Olive Oil: You could use other oils but we think olive oil has a standby 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: We 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 it comes together

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 rich 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.

Keeping leftovers

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
• Rosemary Roasted Almonds
• Spiced Pecans Recipe
• Sugar-Free Cinnamon Roasted Almonds

• Yield: 8
• Prep: 5 minutes
• Cook: 20 minutes
• Total: 25 minutes

Ingredients

• 2 cups raw whole almonds
• 1 tablespoon olive oil
• ½ teaspoon salt, or to taste
• 1 teaspoon smoked paprika

Method

1. Preheat oven to 350°F.
2. In a medium bowl, combine the almonds with the oil, salt, and smoked paprika, stirring until well-coated.
3. Spread the almonds evenly on a rimmed sheet pan.
4. 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.
5. 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 straightforward! Simply double all the ingredients.