Roasted salt & paprika almonds

Roasted salt & paprika almonds

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(1 ratings)

Prep: 5 mins Cook: 17 mins


Serves 8
These nuts have a great kick of spice and can be whipped up quickly ahead of entertaining

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal240
  • fat22g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre3g
  • protein1g
  • salt0.7g
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  • 2 x 150g packs whole almonds (skins on are fine)


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • good knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp flaky sea salt
  • 1 tsp smoked paprika


  1. Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.

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Comments, questions and tips

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20th Apr, 2012
Amazingly easy to make and deliciously spicy. Quite addictive. Easy to do with cashews or peanuts too. And, if you like marmite, you can substitute the paprika & salt with marmite
5th Mar, 2019
Can you tell me why these just keep for 3 days? It seems a very short time.
goodfoodteam's picture
11th Mar, 2019
We suggest 3 days to ensure they remain firm and fresh.
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