Making Mediterranean almonds is an easy way to spice up any appetizer, though we’re particularly fond of them on Mini Croccantini® spread with cream cheese and paired with fresh, sliced apples.

1 cup raw almonds (without skins)
1 tbsp extra virgin olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cumin
sea salt (to taste)
  1. Preheat oven to 350°F.
  2.  Toss almonds in olive oil until all are evenly coated.
  3. Place almonds on oven-safe pan, and roast for about 20 minutes, until all are evenly browned. Remove pan from oven and toss almonds every 7 minutes to ensure even browning.
  4. Remove from oven, and immediately coat with paprika, cayenne, cumin and sea salt.
  5. Serve almonds hot, or refrigerate in air-tight container for up to one week.
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