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Spanish Paprika-Spiced Almonds: Tapas Snack Recipe

Prep5 min
Cook8 min
Total13 min
Yield8 portions
LevelBeginner
 
 
About This Recipe

Make Spanish-style paprika-spiced almonds, a savoury snack served with tapas and drinks. Learn how to coat the almonds evenly, toast them without scorching and store them crisp.

Scale This Recipe

Servings

Ingredients

Units
  • 1.5 teaspoons coarse sea salt
  • 0.5 teaspoon smoked sweet powder
  • 3 wholes black , — crushed
  • 2 cups
  • 1 tablespoon , — extra virgin

Instructions

  1. 1
    Put the sea salt, paprika and peppercorns in a mortar and grind with the pestle to a fine powder.
  2. 2
    Place the almonds on a baking sheet and toast in a preheated oven, 400° F., for about 8 minutes. Stir occasionally, until golden brown and giving off a toasted ; observe after 5 minutes because they burn quickly. When done; immediately transfer into a heatproof bowl.
  3. 3
    Drizzle over about a half tablespoon of olive oil and stir to ensure all the nuts are lightly and evenly coated, add extra oil if necessary. Sprinkle with sea salt and paprika mixture and mix well again. Transfer to a small bowl and serve at room temperature.
Techniques in this recipe
Baking Blanching
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch almonds closely as they toast — their high oil content means they can burn fast once they start to color. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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