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Rosemary roasted almonds in serving bowl on towel.
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Rosemary Roasted Almonds (Spanish Tapas)

This Rosemary Roasted Almonds recipe is the perfect snack for a Spanish tapas party! It's flavored with herbs, smoked paprika, and lemon zest.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Spanish
Diet: Gluten Free, Low Lactose, Vegan
Keyword: toasted almonds, spanish almonds, rosemary almonds, smoky almonds
Servings: 20
Calories: 149kcal
Author: Christine Rooney



  • Heat oven to 350 degrees.
  • Spread 1 lb. (or 3 cups) of raw almonds on a baking sheet. Drizzle with 2 ½ Tbsp. of olive oil or avocado oil. Make sure the almonds are evenly coated in the oil.
  • Sprinkle 4 tsp. of smoked paprika over the almonds. Toss to coat evenly.
  • Chop 2 Tbsp. of fresh rosemary. Sprinkle the rosemary evenly over the almonds.
  • Zest 2 lemons over the almonds. Toss the almonds in the rosemary and lemon to coat.
  • Sprinkle 1 tsp. or so of salt over the almonds. Toss to coat.
  • Place the baking sheet in the oven and toast for 15 minutes. Shake the pan a few times to prevent almonds from burning.
  • Once almonds are toasted remove pan from oven and sprinkle with an additional ½ tsp. or so of salt. Grate any remaining zest on top of almonds.
  • Allow almonds to cool slightly and serve.


Adjust salt levels to taste.


Calories: 149kcal