Spanish Inspired Spiced Almonds Recipes

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SPANISH SPICED ALMONDS



Spanish Spiced Almonds image

These tapas style almonds are traditionally deep fried, but you can get the same results from oven roasting! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Fruit

Time 21m

Yield 2 cups

Number Of Ingredients 5

4 teaspoons olive oil
1 1/4 teaspoons smoked paprika (hot or mild)
1 teaspoon ground cumin
2 cups blanched whole almonds
1/2 teaspoon sea salt, to taste (or kosher salt)

Steps:

  • Preheat oven to 300*F.
  • Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
  • Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
  • Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!

Nutrition Facts : Calories 909.8, Fat 80.1, SaturatedFat 6.6, Sodium 585.7, Carbohydrate 32.2, Fiber 18.1, Sugar 5.7, Protein 30.7

SPANISH SPICED ALMONDS (ALMENDRAS FRITAS)



Spanish Spiced Almonds (Almendras Fritas) image

A small bowl of these salty, smoky Spanish Spiced Almonds tapas, known as Almendras Fritas in Spain, makes a great shared starter or a happy hour snack. Serve these spiced nuts at a tapas party! Delightfully addictive!

Provided by Elaine

Categories     Appetizer

Time 15m

Number Of Ingredients 4

4 cups raw almonds
1 tablespoon olive oil, (extra virgin)
1 teaspoon Spanish style smoked hot paprika
2 teaspoons sea salt

Steps:

  • Preheat oven to 400°F.
  • Spread the almonds on a baking sheet and toast in the oven for 8 - 10 minutes until aromatic and slightly darker in colour.
  • Meanwhile, combine the smoked paprika and sea salt in a small dish.
  • Remove almonds from the oven and place in a medium bowl.
  • Toss with olive oil and sprinkle with the paprika - salt mixture. Serve warm.

Nutrition Facts : Calories 213 kcal, Carbohydrate 7 g, Protein 7 g, Fat 18 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

SPANISH SPICED ALMONDS



Spanish Spiced Almonds image

Creamy, sweet marcona almonds are toasted and tossed in a flavorful paprika-spiked spice blend in this recipe for Spanish spiced almonds.

Provided by Just a Little Bit of Bacon

Categories     Appetizer

Time 5m

Number Of Ingredients 6

1 cup marcona almonds
2 tsp extra virgin olive oil
3/4 tsp smoked paprika
1 pinch coriander
1 pinch cayenne, (more if needed)
1/2 tsp kosher salt

Steps:

  • Preheat oven to 400F.
  • Spread out the almonds on a baking sheet. Bake for 5-6 min, or until golden brown.
  • In a medium bowl, mix together the olive oil, paprika, coriander, cayenne, and salt. Toss the almonds with the spice blend. Taste to see if they need more cayenne. Add another pinch if necessary. Serve.

Nutrition Facts : Calories 900 kcal, ServingSize 1 serving

SPANISH INSPIRED SPICED ALMONDS



Spanish Inspired Spiced Almonds image

A spanish inspired recipe by Karen Martini in her cookbook "cooking at home". Great served with drinks and can be stored for about a week in an airtight container. For a gluten-free diet ensure the spices used are gluten-free.

Provided by Jubes

Categories     Nuts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

40 g unsalted butter
3 tablespoons extra virgin olive oil
400 g large blanched almonds
3 large garlic cloves, bruised with the back of a knife
4 tablespoons sea salt, flakes
1 tablespoon coriander seed
2 teaspoons caster sugar (superfine sugar)
2 teaspoons ground cumin
1 teaspoon dried chili pepper flakes
1 teaspoon smoked paprika
1 teaspoon sweet paprika
2 pinches cayenne pepper
1/2 egg white, lightly whisked

Steps:

  • Preheat oven to 170°C Line a baking tray with baking paper.
  • Melt the butter and olive oil together, using a large frying pan over a medium heat.
  • Add the almonds and garlic. Stir constantly for 4 to 5 minutes or until golden brown.
  • Drain on paper towel. Discard the garlic and place the almonds in a large bowl.
  • Using a mortar and pestle, grind the salt and coriander seeds to a powder. Add the sugar and spices. Mix well.
  • Add the egg white to the spice mix. Add the almonds and toss well.
  • Spread the almonds on the baking tray and toast in the oven for 5 minutes.
  • Remove almonds from the oven and cool completely on the baking tray.
  • Store the almonds in an airtight container for up to a week.

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