Smoky Almonds


Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Smoky Almonds, Garden Veggie Dip, Herb-Marinated Olives, and Pickled Carrots -- and a couple of classic gin cocktails (Negroni and Gibson).


  • 2 cups raw almonds

  • 1 teaspoon olive oil

  • ½ teaspoon coarse salt

  • 1 ½ teaspoons smoked paprika


  1. Preheat oven to 375 degrees. On a rimmed baking sheet, toss together almonds and oil until almonds are coated. Add salt and paprika and toss. Bake until lightly toasted, 10 minutes. Let almonds cool before serving. (Store in an airtight container, up to 1 week.)

Cook's Notes

These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles.

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