Ingredients

3 1/2 cups almonds with skins (500 gm)

1 tablespoon extra-virgin olive oil (15 ml)

2 teaspoons coarse sea salt or flake sea salt (10 ml)

1 1/2 teaspoons smoked mild paprika or smoked hot paprika or sweet paprika or hot paprika or ground cumin or curry powder or ground black pepper

Preparation

  1. Preheat oven to 325°F.
  2. Toss all ingredients together in a large bowl.
  3. Line a baking sheet with parchment paper or foil.
  4. Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
  5. Let cool.