Martina McBride’s Smoked Paprika Almonds

Yield: 8 servings
Calories: 225
Rating:  This recipe has not been rated

The small dose of Spanish paprika gives these nuts a smoky, fireside flavor that seems perfect for fall. 


  • 2 cups almonds
  • 1 tbsp extra-virgin olive oil
  • 2 tsp packed light brown sugar
  • 1 tsp smoked Spanish paprika
  • 3/4 tsp kosher salt
  • 1 pinch freshly ground black pepper


Preheat the oven to 350 degrees.


Mix the ingredients in a medium bowl. Toss to coat the almonds evenly. Spread the nuts in a single layer on a large baking sheet. Bake 15 to 20 minutes until fragrant and lightly toasted. Cool to room temperature on a paper-towel-lined plate to absorb any excess oil. Makes 2 cups.


Tip: Triple this recipe and you’ll have enough for a party plus a cup to send home with each couple. These make a sweet favor wrapped in cellophane and tied with a pretty velvet ribbon in an autumn hue.


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