Snack

Rosemary and Smoked Paprika Almonds

Name: Rosemary and Smoked Paprika Almonds
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 25 g Almonds; Half a tsp (2 g) Olive oil; A sprig, chopped Fresh rosemary; A pinch Smoked paprika; A pinch Salt

Almonds roasted with rosemary, smoked paprika and a little oil. A weighed 25 g for 171 kcal.

Calories: 171kcal
Protein: 5g
Fat: 15g
Carbs: 2g

Per serving, makes 1. 5 minutes of work, then twelve minutes in the oven. Published 8 September 2026.

Allergens

Tree nuts

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Rosemary and Smoked Paprika Almonds, plated and ready to serve. — The finished recipe. Rosemary and Smoked Paprika Almonds

Ingredients 1 to 5 for rosemary and smoked paprika almonds arranged separately on a dark worktop. — Ingredients 1 to 5. 25 g Almonds. Half a tsp (2 g) Olive oil. A sprig, chopped Fresh rosemary. A pinch Smoked paprika. A pinch Salt

Rosemary and Smoked Paprika Almonds, preparation step 1: Heat the oven to 160°C. Toss the almonds with the oil, chopped rosemary, paprika and salt until every nut is coated. — Step 1. Heat the oven to 160°C. Toss the almonds with the oil, chopped rosemary, paprika and salt until every nut is coated.

Rosemary and Smoked Paprika Almonds, preparation step 2: Spread them in one layer on a small tray and roast for ten to twelve minutes, shaking once. — Step 2. Spread them in one layer on a small tray and roast for ten to twelve minutes, shaking once.

Rosemary and Smoked Paprika Almonds, preparation step 3: Cut one open at ten minutes. The inside should be barely coloured; the outside tells you nothing. — Step 3. Cut one open at ten minutes. The inside should be barely coloured; the outside tells you nothing.

The finished rosemary and smoked paprika almonds. — Step 4. Cool completely on the tray. They crisp as they cool.

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Ingredients

Almonds25 g
Olive oilHalf a tsp (2 g)
Fresh rosemaryA sprig, chopped
Smoked paprikaA pinch
SaltA pinch

Method

Heat the oven to 160°C. Toss the almonds with the oil, chopped rosemary, paprika and salt until every nut is coated.
Spread them in one layer on a small tray and roast for ten to twelve minutes, shaking once.
Cut one open at ten minutes. The inside should be barely coloured; the outside tells you nothing.
Cool completely on the tray. They crisp as they cool.

Worth knowing

Twenty-five grams is about twenty almonds. Once weighed, the count is easier to remember than the weight.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.