Smoky Spanish Almonds

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Servings: 10 or more


  • 1 lb. unsalted almonds
  • 3 tbsp Filippo Berio Delicato Extra Virgin Olive Oil
  • 1½ tsp kosher salt
  • 2 tbsp light brown sugar
  • 2 tsp chopped fresh thyme
  • ½ tsp pimentón de la Vera or hot paprika
  • ½ tsp ground cumin


    • 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.

    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.