Spanish Roasted Almonds with Smoked Paprika, Rosemary and Chilli
Whole almonds roasted in olive oil with smoked paprika, rosemary and a little chilli. A warm bowl for drinks or a snack.
- Time20 min
- LevelEasy
- Costabout £0.47 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 250kcal
- 4.9gcarbs
- 1.5gof which sugars
- 22.4gfat
- 2.8gsaturates
- 7.6gprotein
- 3.3gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Spread the almonds on a baking tray in a single layer.
- 2
Roast for 8 minutes, shaking the tray halfway, until they smell toasty and the insides are pale gold when you bite one.
8 min - 3
Tip the hot almonds into a bowl. Add the olive oil and toss until all coated.
- 4
Sprinkle over the smoked paprika, rosemary, chilli and salt and toss again, so the spices stick to the oil.
- 5
Spread them back on the tray and roast for 3 more minutes, just to bring out the smell of the rosemary. Watch them, because they burn easily.
3 min - 6
Cool for 10 minutes and serve warm or cold. They keep in an airtight jar for a week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
