Spanish Almonds Tapas – Roasted & Salted Almonds – Almendras con sal

Salted Almonds or Almendras con sal – Almonds in Andalucia are a big business. They may not be as big as Olives but still an important part of the local economy. They are harvested during autumn.

I love spiced nuts as a party snack and I also love Spanish tapas, so it was only a matter of time before a recipe for Spanish salted almonds showed up here.

Spiced almonds or Almendras Fritas will also be here soon.

In the meantime, serve these for a party. They are a tasty treat and take just about 5 minutes to make. You’ll realise they are delightfully addictive! They have a delicious crunchy and salty taste to them. 

Spain is one of the world’s largest producers of almonds. They are used as dairy and wheat alternatives and are used in almond milk, almond flour, in cooking and as healthy snacks.

Almond tree (Prunus dulcis) is relatively low-maintenance, little or no watering is needed and they thrive in the dry climates of the Mediterranean area.

The tree may take two to three years before generating nuts and it can continue generating fruits for over fifty years.

Almonds easily complement olive tree harvesting since the same tree “shaker” machines can be used on both crops. Spain has a long tradition of using almonds in cooking.

The typical Spanish almond is known for its properties appealing to the senses particularly its sweet flavour which differentiates it from almonds of other origin. 

The quality of Spanish almonds is exceptional because of their higher oil content, making them juicier, smoother and more intensely flavoured. 

Almonds add a decidedly nutty flavour to the Spanish soup favourite “ajo blanco” and to Spain’s Christmas-time classic turrón, an almond-honey variety of nougat.

Spain is harvested over 61,000 tonnes of almonds during the 2018- 2019 season, a 15-percent rise over the previous season.

However, Spain continues to import large quantities of almonds from California, USA which is by far the largest producer of almonds.

Almonds are used extensively in Spanish cooking, both whole and ground, in sweetmeats and to thicken sauces. Roasted and salted almonds make a fine grab for that perfect snack over drinks.

The Moors found the fertile plains of Granada ideal for the cultivation of their favourite nut tree from the stock from Jordan valley. That’s how the almonds got there.

Every Feria in Spain has its own almonds salesman, every spice merchant has a store of almonds.

There is nothing like the scent of freshly roasted & salted almonds (Almendras con sal) – for that alone, it’s well worth making them yourself.

They have a lovely crunch as you bite into them. Liberally salted, almendras con sal make a fine accompaniment for a drink.

These salted almonds or almendras con sal recipe are very versatile. They are an easy side dish for a tapas (snack).

• They go very well with cocktails or beer.
• They make a perfect addition to an tapas platter with pickled olives, cheese, cold cuts & fresh fruits.
• Add a baguette, sliced cheese and olives with these almonds, and you’ve got a simple cheese board dinner for two.
• You can sprinkle these over cooked vegetables, such as broccoli or asparagus doused with lemon juice.
• Toss them into salads, from spinach to kale to delicate lettuces.
• Scattered them over rice or even soups like a carrot, tomato, or cream of broccoli.