Chef's Recipes

Spiced almonds

Australian Gourmet Traveller Spanish recipe for spiced almonds by Dan Hunter from The Royal Mail Hotel.

By Dan Hunter
  • 5 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Spiced almonds (top)
Shown top left with <a href="/marinated_olives.htm">marinated olives</a>.


  • 50 ml extra-virgin olive oil
  • 500 gm blanched almonds
  • 2 tsp each of ground cumin and smoked paprika
  • 20 gm sea salt


  • 1
    Gently warm oil in a wide saucepan over medium heat. Add almonds and stir continuously until light golden (5-10 minutes). Add spices and cook for another minute, then remove from heat, stir through salt and cool. Almonds will keep in an airtight container for 1 week.


Drink Suggestion: Dry apéritif-style wines or a sherry such as La Goya Manzanilla. Drink suggestion by Lok Thornton

  • Author: Dan Hunter