Ingredients
Method
- Drain the Marcona almonds from their brine and spread them on a paper towel-lined plate to absorb excess moisture. Pat gently — they're delicate and can break easily.
- Warm the olive oil in a large skillet over medium heat until shimmering but not smoking.
- Add the drained almonds, smoked paprika, salt, pepper, and sugar. Stir constantly for 4–5 minutes until golden brown and fragrant. The almonds should sound like they're popping lightly as they toast.
- Watch carefully toward the end — the paprika can burn quickly if left unattended. Remove from heat when deeply colored but not dark brown.
- Spread the toasted almonds on a plate to cool completely, about 10 minutes. This is important: they'll crisp up more once fully cooled.
- Taste and adjust seasoning before serving. Store in an airtight container for up to one week.
Nutrition
Notes
I make this version at home now because the smoked paprika adds something unexpected without being overwhelming. A quick toast in a hot skillet is all it takes — about five minutes total. The trick is keeping the heat steady enough to brown them without burning, and stirring frequently so they cook evenly. You'll want to let them cool completely before storing; that's when the crunch really sets in.