Roasted Almonds with Paprika
These crunchy Roasted Almonds have a great paprika topping. Served them as a snack or sprinkle them on your favorite salads, soups or make delicious desserts! It is worth the effort to make them on your own. More delicious than the stored ones.
Servings 2 cups
- 2 cups Almonds
- 2 Tbsp olive oil
- 2 tbsp paprika
- 2 tbsp salt
Gather all your ingredients.
Toss the Almonds with the salt, paprika and olive oil. Place them in a pan.
Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper. Roast for 20-25 minutes, stirring occasionally to evenly brown.
Let them cool and store them. Enjoy!
Do not over bake them as they burn pretty quickly!
- Let them cool completely and store them in clean jars out of the fridge for 1 week and on the fridge for up to 3 months.
Serving: 1cup | Calories: 966kcal | Carbohydrates: 35g | Protein: 31g | Fat: 86g | Saturated Fat: 7g | Sodium: 6983mg | Potassium: 1168mg | Fiber: 20g | Sugar: 6g | Vitamin A: 3448IU | Calcium: 394mg | Iron: 7mg