Spanish-Inspired Spiced Almonds: A Taste of Barcelona in Your Kitchen

The aroma of toasted almonds, mingling with the vibrant warmth of smoked paprika and a hint of chili, instantly transports me back to a sun-drenched tapas bar in Barcelona. I remember sitting at a small table, the air buzzing with conversation, as a generous bowl of these spiced almonds arrived. Each bite was an explosion of flavor – salty, smoky, sweet, and utterly addictive. It was the perfect accompaniment to a glass of crisp Albariño, and a memory I’ve savored ever since. Now, I bring that taste of Spain home with this easy-to-make recipe.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6
• Dietary Type: Gluten-Free (ensure spices are gluten-free)

Ingredients

• 40 g unsalted butter
• 3 tablespoons extra virgin olive oil
• 400 g large blanched almonds
• 3 large garlic cloves, bruised with the back of a knife
• 4 tablespoons sea salt flakes
• 1 tablespoon coriander seed
• 2 teaspoons caster sugar (superfine sugar)
• 2 teaspoons ground cumin
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 2 pinches cayenne pepper
• ½ egg white, lightly whisked

Equipment Needed

• Large frying pan
• Paper towels
• Large bowl
• Mortar and pestle
• Baking tray
• Baking paper

Instructions

1. Preheat your oven to 170°C (340°F). Line a baking tray with baking paper to prevent the almonds from sticking.
2. In a large frying pan, melt the butter and olive oil together over medium heat. This combination creates a rich base for toasting the almonds and infusing them with flavor.
3. Add the blanched almonds and bruised garlic cloves to the pan. Stir constantly for 4 to 5 minutes, or until the almonds are golden brown and fragrant. The garlic will impart a subtle, savory note to the almonds.
4. Drain the almonds on paper towels to remove excess oil. This step is crucial for achieving a crispy, not greasy, final product. Discard the garlic cloves. Place the drained almonds in a large bowl.
5. Using a mortar and pestle, grind the sea salt flakes and coriander seeds to a powder. The freshly ground coriander adds a bright, citrusy note that complements the other spices.
6. Add the caster sugar, ground cumin, dried chili pepper flakes, smoked paprika, sweet paprika, and cayenne pepper to the ground salt and coriander. Mix well to combine all the spices evenly. The combination of smoked and sweet paprika delivers depth and complexity, while the chili flakes and cayenne provide a pleasant kick.
7. Add the lightly whisked egg white to the spice mix. This acts as a binder, helping the spices adhere to the almonds.
8. Add the almonds to the spice mix and toss well, ensuring that each almond is evenly coated with the flavorful spice blend.
9. Spread the spiced almonds in a single layer on the prepared baking tray. This allows them to toast evenly in the oven.
10. Toast in the preheated oven for 5 minutes. Keep a close eye on them to prevent burning.
11. Remove the almonds from the oven and cool completely on the baking tray. They will continue to crisp up as they cool.
12. Store the cooled almonds in an airtight container for up to a week. The flavor will continue to develop over time.

Expert Tips & Tricks

• Spice it Up (or Down): Adjust the amount of chili flakes and cayenne pepper to suit your preferred level of heat. If you’re sensitive to spice, start with a smaller amount and taste as you go.
• Garlic Infusion: For a more intense garlic flavor, you can lightly crush the garlic cloves before adding them to the oil. Be careful not to burn the garlic, as it will become bitter.
• Even Toasting: To ensure even toasting, spread the almonds in a single layer on the baking tray. If necessary, use two baking trays.
• Don’t Overbake: Overbaking will result in bitter almonds. Keep a close eye on them during the final toasting in the oven.
• Make Ahead: The spice mix can be prepared ahead of time and stored in an airtight container until ready to use.
• Nut Variations: While this recipe calls for blanched almonds, you could experiment with other nuts like cashews or pecans. Adjust the cooking time as needed.

Serving & Storage Suggestions

These Spanish-inspired spiced almonds are perfect as a snack on their own, or as part of a tapas spread. Serve them in a small bowl alongside olives, Manchego cheese, and crusty bread. They also make a wonderful addition to a cheese board or charcuterie platter.

To store, ensure the almonds are completely cool before placing them in an airtight container. They will keep for up to a week at room temperature. While not typically frozen, they can be kept for up to 2 weeks in the fridge if kept in an airtight container to prevent oxidation.

Nutritional Information

Here is an estimate of the nutritional information per serving:

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	450 kcal	22%
Total Fat	35g	54%
Saturated Fat	5g	25%
Cholesterol	2mg	1%
Sodium	1500mg	63%
Total Carbohydrate	15g	5%
Dietary Fiber	6g	24%
Sugars	3g	6%
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Substitute the butter with a vegan butter alternative or simply use olive oil. Omit the egg white. The spices will still adhere to the almonds, though perhaps less uniformly.
• Sweet & Spicy: Add a drizzle of honey or maple syrup to the almonds along with the spices for a sweet and spicy twist.
• Citrus Zest: Incorporate the zest of an orange or lemon into the spice mix for a bright, aromatic flavor.
• Herbaceous: Add dried rosemary or thyme to the spice blend for an earthy, savory variation.
• Smoked Salt: Substitute regular sea salt flakes with smoked sea salt for an intensified smoky flavor.
• Nut-Free Version: Substitute sunflower seeds or pumpkin seeds for the almonds. Adjust toasting time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground coriander instead of coriander seeds?
A: Yes, but freshly ground coriander seeds offer a brighter, more intense flavor. If using ground coriander, reduce the amount slightly as the flavor can be more concentrated.

Q: Why do I need to drain the almonds on paper towels after toasting them in the pan?
A: Draining the almonds removes excess oil, which helps them crisp up in the oven and prevents them from being greasy.

Q: Can I make a large batch of these almonds and store them for later?
A: Yes, these almonds can be made in larger batches and stored in an airtight container for up to a week.

Q: What if I don’t have a mortar and pestle?
A: You can use a spice grinder or a food processor to grind the salt and coriander seeds. Pulse briefly to avoid turning them into a paste. Alternatively, you can use pre-ground coriander, but the flavour won’t be as strong.

Q: Are these almonds suitable for people with nut allergies?
A: No, this recipe contains almonds and is not suitable for individuals with nut allergies. Consider a seed-based alternative, as mentioned in the variations section.

Final Thoughts

These Spanish-inspired spiced almonds are a delicious and easy way to bring a taste of Spain into your own kitchen. The combination of smoky, salty, and spicy flavors is incredibly addictive, and they’re perfect for snacking, entertaining, or gifting. I encourage you to try this recipe and experiment with different spice combinations to create your own signature blend. Don’t hesitate to share your creations and feedback – I’d love to hear how you’ve made this recipe your own! Pair these almonds with a crisp white wine or a chilled sherry for the ultimate tapas experience.