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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.
Gluten Free, Low Lactose, Vegan
toasted almonds, spanish almonds, rosemary almonds, smoky almonds
chopped fresh rosemary
zest of 2 lemons
adjust to taste
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.