Smoked Paprika Almonds

I recently received this comment from a reader who subscribes to my email feed:

I’m not interested in non-raw food recipes–as perhaps many others who view your postings. Perhaps you could, to avoid wasting such people’s time, simply note that this is a cooked food recipe, and then people can make an informed choice.”

I laughed upon reading it.  Until I realized it was not a joke, it was serious.  I thought of unsubscribing the poor fellow, so as not to waste his time with the more than 100 free recipes I post each year.  Then I realized he could simply do that himself.

So, just to clarify things, folks.  This is not a raw food blog.  This is not a Paleo diet blog.  This is not a low-sugar blog. This is not a grain-free blog, SCD blog, or even a gluten free blog.  It is all of the above.  And more.  In essence, this blog is many different things to many different people.  If you find it a waste of time (and you know exactly who you are) then just save your time.  Unsubscribe.

For the rest of you, here’s a fun little cocktail snack that’s high in protein and quite tasty.  When I made these and set them out on the kitchen table the other day, they were gone in a couple of hours. These healthy nuts are one my favorite gluten free snacks.

Smoked Paprika Almonds

Ingredients
Serves:
Print Recipe
Instructions
  1. Heat the olive oil in a 9 inch skillet over medium heat (I used my cast iron skillet, though any skillet will work)
  2. Add garlic to the skillet and sauté for 3-5 minutes, until the garlic is almost brown
  3. Add the smoked paprika, salt, chili and cayenne and stir to make a paste
  4. Add the almonds and stir constantly until they are thoroughly coated
  5. Continue toasting the almonds in the skillet until they are fragrant, about 5 minutes
  6. Remove from heat and allow the nuts to cool in the pan
  7. Serve

If your garlic begins to burn at any time, be sure to remove it or the burnt garlic flavor will ruin this dish.

This delicious recipe is based on one written by Amy Culbertson.  I use basically the same ingredients as she does, though instead of expensive (and delicious) Marcona almonds, I just used plain organic almonds.  Otherwise (with the exception of my addition of chili powder and cayenne) this is her fantastic recipe for the most part.

Comments

63 responses to “Smoked Paprika Almonds”

  1. I recently found your website after first purchasing your cookbook. All I can say is thank you! I am loving your healthy recipes. I just made this recipe and love them, but I am also addicted to the Almond Butter Blondies and the Brownies. Thank you!

  2. Made these last night about 10pm, after reading about them on here at about 8pm…could. not. stop. thinking. about. them… I recently bought some smoked paprika and am in LOVE with it and have been looking for some interesting recipes for it. I love garlic and almonds too. I sliced a couple of cloves of the garlic up into chips also and added them in :))
    Love your recipes, thank you.

  3. Elana to the rescue!
    I’ve been looking for a recipe like this for over a year! And here it is! PERFECT! Thank you! I have come to rely on you for ALL my cooking needs. Thank you so much for your healthy, creative and delicious recipes!

  4. Hi Elana! Love your blog and the terrific recipes with the best, healthy ingredients. With the holidays coming up, I was wondering if you have a recipe mandel bread. I would like to make it for Hanukkah and my traditional recipe is all regular flour. Any suggestions?

    Thanks.

    Jan

  5. Hi Leanne,

    From what I’ve read (Sally Fallon) the best way to eat almonds is soaked and dehydrated. The soaking neutralizes the phytic acid that is contained in the skin.

    Thanks for your comment!

    Elana

  6. I found your website only a short while ago, but have found the regular email recipes a real treat. They all sound so interesting & have tried a few to date, although I have to change a few ingredients to suit availability in SPAIN!!!. I also live on an ALMOND GROVE, so am particularly interested in any almond, & especially almond pulp (from milk)recipes, (one recipe I cannot perfect is almond pulp burgers – tasty, but they just fall apart!).
    I have one important question – after scouring several very interesting & informative websites, I am a little confused about almond skins. I have read they are very very good for you when eaten with the nut, but CAN also be toxic & should be soaked to release these toxins, but not everyone mentions this. It is so fiddly & time consuming blanching them, and I don’t want to dispose of this goodness. Should ALL raw almonds be soaked before use /consumption?. Also – How do you make almond flour? I usually just use almond pulp / add less fluid to recipe.
    ps: I don’t understand why people complain about silly things. I have read a couple on your website comments – for goodness sake – if they don’t like/agree with what they see, they should simply ignore it & wait for the next yummy recipe that you kindly share with the world, or they can simply ‘bLog off’!!!. Surely their time is not that precious to have ‘wasted’ a minute of their day reading the recipe?, or they can use their imagination & create something similar, as I have to.
    Keep up the good work & great recipes!

  7. what can I say that hasn’t been said ?
    i recently discovered your blog,and have never written on one! I know that is hard to believe. all I can say is you are amazing! I feel fortunate to have discovered your fabulous and beautiful work. keep on going!
    wendy

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Recipes » Snacks » nuts » Smoked Paprika Almonds