Spanish Smoked Paprika Almonds with Rosemary and Orange
Skillet-toasted almonds glossed with smoky pimentón, rosemary and orange zest—a five-minute vegan tapas snack.
Best for Heart-healthy monounsaturated fats and plant protein with almost no added sugar
This is the bowl I set out with a glass of something cold: whole Marcona-style almonds roasted until they smell nutty, then tossed hot with smoked paprika, sea salt and a little rosemary so the spice actually clings. Orange zest at the end keeps it bright instead of dusty, and a single teaspoon of olive oil does all the work of a deep fryer with none of the grease. It's plant protein and healthy fats you can eat by the handful without regret—savory, not sweet, and built to last a week in a jar.
Ingredients
- 300 g raw whole almonds , unsalted
- 15 ml olive oil
- 8 g smoked paprika , sweet or a sweet-and-hot blend
- 4 g fine sea salt , plus more to finish
- 5 g fresh rosemary , leaves finely chopped
- 1 orange , zest only, finely grated
- 1 g cayenne pepper , for extra heat (optional – can be omitted)
Instructions
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1
Heat a large dry skillet over medium heat. Add the almonds in a single layer and toast, shaking the pan often, until they smell nutty and are lightly colored under the skin—cut one open to check it's golden, not raw. Don't rush this on high heat or the outsides scorch before the centers roast.
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2
Pull the pan off the heat and pour the olive oil straight over the hot almonds, tossing so every nut is glossed. Working off the heat keeps the paprika from turning bitter. Immediately scatter in the smoked paprika, sea salt, rosemary and cayenne if using, and toss hard for a full minute until the almonds are evenly coated in a clinging red dust.
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3
Grate the orange zest over the top and toss once more. Tip the almonds onto a plate or tray and spread them out to cool—they crisp as they cool and the coating sets. Taste and add a little more flaky salt if needed. Store in an airtight jar at room temperature for up to a week.