Low-hanging heat and nights that linger late underneath the dark, nightshade-colored city sky, illuminated by a hazel glow of streetlights above and the countless bars on either side, are where you’ll find these Almendras Fritas, or Spanish Roasted Almonds. Quickly roasted, the almonds are coated in a spice blend that makes them addictive to eat.

In the streets of Barcelona, shops selling exotic goods like nuts and spices were and still are commonplace. While slow-roasted or raw nuts are a common gift during Christmastime, they’ve become a commonplace tapa or snack to have alongside the tannin acidity of wine or the strong bite of liquor. Spanish Roasted Almonds don’t have spice but have an addictive salty-savory quality to them, that makes them more snackable than your from-the-store potato chip.

Start with almonds. They don’t have to be raw (sometimes it’s hard to find raw almonds at an affordable price) as these almonds don’t need to be toasted, but instead they only need to be heated up.

When the almonds are baking in the oven for a few minutes, go ahead and make the spice blend. Smokey paprika, savory garlic powder, and salt are combined with a few splashes of robust olive oil. After you whisk the spices and olive oil together, mix in the almonds, stirring to coat them completely.

Transfer the now-coated almonds back onto the baking tray and let them cool completely. The warm almonds will absorb all of the olive oil, so the end result is flavorful but not greasy.

The result? An absolutely craveable snack with each and every bite. There’s just enough earthy smokiness to counter the sweet-savory quality of the garlic to make you dig in again and again.

It’s a salty snack you’ll wish to have encountered sooner!