Smoky Spanish Almonds

  • 1 lb. unsalted almonds
  • 3 Tbs. Filippo Berio Delicato Extra Virgin Olive Oil
  • 1½ tsp. kosher salt
  • 2 Tbs. light brown sugar
  • 2 tsp. chopped fresh thyme
  • ½ tsp. pimentón de la Vera or hot paprika
  • ½ tsp. ground cumin
    • Pimentón and cumin give these roasted nuts a pleasant Iberian flair. You can make larger batches of this recipe, roast, cool, and then hold in an airtight container at room temperature for up to 2 weeks.

    • Position a rack in the center of the oven and and heat to 400°F.
    • In a medium bowl, toss the almonds with the olive oil and ½ tsp. of the salt. Transfer to a large rimmed baking sheet and bake until the almonds become fragrant and lightly browned, about 10 minutes.
    • While the almonds are cooking, in a large bowl, mix the remaining salt, sugar, thyme, pimentón, and cumin. Add the roasted almonds and toss well.
    • Transfer to a bowl and serve.
    Prep Time

    5 min

    Cook Time

    10 min

    Total Time

    15 min






    Appetizers & Snacks


    Cooking Method: Roast

    World Cuisine: Hispanic

    Product: Delicato


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