Spanish Almonds
Although these olive oil-roasted almonds contain a high percentage of fat, it's the heart-healthy unsaturated kind. Plus, they offer protein and fiber, which makes them a smart snack, according to Nestle. They're great with a glass of cava (Spanish sparkling wine). The nuts will keep in an airtight container for up to five days.
Yield: 2 cups (serving size: 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 91
- Calories from fat: 80%
- Fat: 8.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 1.8g
- Protein: 3.1g
- Carbohydrate: 2.9g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 77mg
- Calcium: 31mg
Ingredients
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon Spanish smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/2 pound whole blanched almonds
Preparation
- Preheat oven to 300°.
- Combine olive oil, paprika, salt, cumin, and almonds in a large bowl; spread evenly in a single layer on a parchment-lined baking sheet. Bake at 300° for 35 minutes. Remove from oven; cool to room temperature.
Spanish Almonds Recipe at a Glance
- COURSE: Snacks
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: Spanish
- MAIN INGREDIENT: Nuts
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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