Marcona Almonds With Smoked Paprika & Garlic – a delicious recipe with tbsn oil, garlic, paprika, Marcona almonds, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place a large skillet over medium-low heat and film with oil. If there is any excess oil at the bottom of the container of almonds, add it to the skillet.
2
With the flat of a chef's knife, smash the garlic cloves; discard peel and add garlic to skillet. Saute about 5 min, until garlic is just starting to color, lowering heat if the garlic threatens to burn. Remove and discard garlic; keep skillet on burner.
3
Add the smoked paprika to the skillet and stir to make a paste. Add the almonds and stir constantly until they are thoroughly coated and fragrant, 4 to 5 min. Allow to cool in pan.
4
When cool enough to taste, check for seasoning and add salt if necessary. Most Marconas are sold salted, so they may not need more salt. Refrigerate if made a day or two ahead of when eaten.
627
kcal
Calories
54
g
Fat
30
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 tbsn oil, 2 large or 4 small cloves garlic, 1 tsp smoked paprika, 1/2 lb Marcona almonds, and more.
Yes, Marcona Almonds With Smoked Paprika & Garlic falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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