Roasted and fried almonds are one of the first recipes I learned to make from my tapas bible as a kid. I still make them to this day, but with all sorts of sweet and salty variations. This particular recipe, however, is by far my favorite. It’s yet another ridiculously simple go-to recipe that’s perfect for a warm snack. It’s perfect recipe for one or for a party, as their Spanish-inspired flavor pair well with wine, or as a salty bar-style snack to accompany beer.
While you can buy roasted almonds everywhere these days, you’ll get more for your buck when you make your own and my favorite aspect – you know exactly what’s going into them. Unfortunately, when I started tuning into ingredients labels on my quest for a more natural diet, I started to notice some bizarre and not-so-natural additives in store-bought roasted nuts. The simplicity of this recipe is not only in the steps, but in the ingredients. You’ll know every spice that goes into the flavor and I don’t use anything but olive oil for these. The fragrance of the oil and the spice blend will fill your kitchen in minutes.
Prep Time: 5 minutes
Cook Time: 12 minutes
- 2 cups whole, raw almonds
- 1 tablespoon olive oil
- 1 tablespoon Classic Spanish Spice Blend
- Preheat oven to 350 degrees F.
- In a bowl, combine almonds, oil and spice blend until almonds are fully coated.
- Spread almonds on a foil or parchment-lined baking sheet and roast in the oven for 10-12 minutes or until they have darkened. Toss almonds after 8 minutes to prevent too much browning on one side.
- Allow to cool for 10 minutes.