Spanish-Style Almonds
Smoky, salt-crusted toasted almonds
Why This Recipe Works
The residual heat of the pan is enough to toast the smoked paprika without scorching its delicate oils. These almonds make a sophisticated snack that benefits from cooling completely to achieve maximum crunch.
Instructions
Heat the oil in a medium skillet over medium heat until it shimmers.
Add the almonds and cook, stirring frequently, until they are fragrant and turn a pale golden brown, about 5 to 8 minutes.
Remove the skillet from the heat and stir in the smoked paprika, using the residual heat to bloom the spice until it is fragrant and the almonds are evenly coated.
Transfer the almonds to a paper towel-lined plate to drain and season immediately with salt. Let the almonds cool completely before serving; they will continue to crisp as they reach room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 1 week.
Can I make this ahead of time?
These can be prepared several days in advance and stored at room temperature.
