Roasted Salted Paprika Almonds

Today’s recipe is brought to you by a couple of things: simplicity and an insatiable snack craving.
I’ve been so busy lately, I’ve found myself eating fewer meals, and nibbling throughout the day.
And despite the fact that recent studies have linked eating more meals during the day to better health, I’m not so sure about it...
Almonds though, of those suckers I’m pretty sure. They’re an excellent source of protein, good fat, and fiber, a constant staple in my pantry, and are one of my favorite snacks.

But just plain old roasted salted almonds can get boring, so what about spicing things up with smoked paprika?
Smoked paprika adds a deep smoky flavor to roasted almonds to create a simple, salty, and healthy snack.
These are great as cocktail hour fare when you have guests over and can whet their appetites before dinner or as a snack when you need a small burst of energy or when you’re on the go.

The crunchy, toasted almonds are complemented perfectly by the smoky paprika, some salt and a drop of fruity extra virgin olive oil.
This is incredibly simple and I’m sure you have all the ingredients to make these on hand right now. So go make some, now!

Roasted Salted Paprika Almonds                                                                                                       Print this recipe!
Baking process adapted from AnOregonCottage

Ingredients
Serves 16 as a snack (each serving being 2 tablespoons)

2 cups raw whole almonds
1 scant tablespoon hot water
1 scant teaspoon salt
1 teaspoon smoked paprika
1 tablespoon olive oil

Directions

Preheat oven to 375°F (190°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
Place almonds in a medium heatproof bowl (either glass, ceramics, metal, or even plastic, as long as it can withstand heat).
In a small bowl combine hot water and salt until dissolved. Pour over almonds, sprinkle with paprika, and mix thoroughly with a spoon until all are coated.
Spread in a single layer onto the prepared baking, and bake for 10 to 12 minutes, or until they are nicely browned. Keep an eye on them as they can burn quickly.
When ready, transfer them back to the bowl and pour oil over the almonds.
Toss well until all the almonds are coated. Don’t be tempted to taste one, they are thermonuclear hot and you’ll burn your tongue.
Leave the almonds to cool in the bowl. The nuts will soak up the oil as they cool.
Store in an airtight container at room temperature.

Nutrition facts

One serving yields 112 calories, 10 grams of fat, 2 grams of carbs, and 4 grams of protein.