Roasted Almonds

October 31, 2018

Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe

and images by DL Acken,  reprinted with the permission of

TouchWood Editions.  


Roasted Almonds


The perfect pre- or post-dinner snack, these roasted almonds can

be made ahead and stored in an airtight container for weeks,

although they are incredible served warm. These are typically

served as a complimentary bar snack or tapas encouraging patrons

to eat more, although they are also served at home.


Serving Tapas


Tapas as we know them today,  were typically not served at home;

instead, appetizers served at home were traditionally simple snack

foods that don’t require cooking. At home these almonds would be

served alongside serrano ham, cured chorizo, and an assortment

of cheeses and maybe some quince jelly and marinated olives

(page 39).



Serves four


1 cup blanched whole almonds

1/4 cup Rosemary infused olive oil

2 tsp sea salt

or use Sriracha Flake Salt

1 tsp smoked paprika

Freshly chopped rosemary for garnish (optional)


Preheat the oven to 325°F.

Line a baking sheet with parchment  paper.


In a mixing bowl, toss the blanched almonds with the olive oil

until evenly coated. Add the salt and paprika and mix until the

spices evenly coat the almonds.


Pour the almonds onto the prepared baking sheet in an even layer.

Drizzle any residue olive oil and spices from the bowl over the top.

Roast the almonds for 15 minutes, until golden. Shake the pan,

turn the almonds so they can roast evenly on both sides, and then

cook for an additional 10 minutes, until they’re evenly roasted and



Remove from the oven and allow to cool slightly before  serving.

Garnish with rosemary (if using). These will keep in an airtight

container for up to 2 months.


For more of Emily's Spain recipes click HERE




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