Marcona Almonds with Smoked Paprika

Bon Appétit


February 21, 2013


Marcona Almonds with Smoked Paprika

If your Marcona almonds haven't already been oiled and salted, add another 1 tablespoon oil when toasting.

6-8 servings
Recipe by Trasierra in Seville, Spain
Photograph by Ditte Isager
March 2013

2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)

Ingredient Info
Marcona almonds can be found at natural and specialty foods stores and at Smoked paprika is available at most supermarkets.

Preheat oven to 350°. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool. DO AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.

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Nutritional Information
8 servings, 1 serving contains:
Calories (kcal) 250
Fat (g) 22
Saturated Fat (g) 2
Cholesterol (mg) 0
Carbohydrates (g) 9
Dietary Fiber (g) 5
Total Sugars (g) 2
Protein (g) 9
Sodium (mg) 65

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