Fried Almond Tapas

Chef Potpie (Laurel)


A lovely addition to your tapas table, these golden fried almonds are hard to resist. Enjoy them with wine or cocktails! We liked these so much I ordered a huge bag of blanched almonds online, and I've been making them once a week! This recipe originally called for Spanish Marcona almonds, but they are very expensive and difficult to find, especially raw. (They can be purchased online, however.)


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5 Min
5 Min
Pan Fry


How to Make Fried Almond Tapas


  1. Over medium heat, in a small saute pan so the almonds are a bit crowded, pour a generous 1/4 cup of EVOO and the almonds.
  2. Keep the almonds moving, constantly stirring them in the oil. It might seem like there is too much oil, but it's OK.
  3. Keep frying the almonds, constantly stirring and mixing. They will start to sizzle in the oil, and this is what you want. After 5 or 6 minutes they should be a light golden color. (Once they begin to turn golden they go pretty fast. I had to adjust my heat to low so they wouldn't get too dark too fast.) Do not overcook as they can become bitter.
  4. With a slotted spoon, transfer the almonds to a paper towel-lined tray and immediately sprinkle with sea salt. Shake the tray to disperse the salt through the almonds.
  5. Allow to cool for at least 10 minutes and transfer to serving dish.

Printable Recipe Card

About Fried Almond Tapas

Course/Dish: Other Appetizers
Main Ingredient: Nuts
Regional Style: Spanish
Dietary Needs: Gluten-Free Dairy Free
Other Tag: Quick & Easy

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