Food & Recipes

Martina McBride’s Smoked Paprika Almonds

by Rachael Ray Show Staff 9:00 AM, March 25, 2015

Aired March 25, 2015

Serves 2 cups

• 2 cups almonds

• 1 tablespoon extra-virgin olive oil

• 2 teaspoons packed light brown sugar

• 1 teaspoon smoked Spanish paprika

• ¾ teaspoon kosher salt

• Freshly ground black pepper


1. Preheat the oven to 350 degrees (F)

2. Mix the almonds, olive oil, brown sugar, paprika, salt and pepper in a medium-sized 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.


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