- 2 cups raw almonds
- 1 teaspoon olive oil
- 1/2 teaspoon coarse salt
- 1 1/2 teaspoons smoked paprika
Store in an airtight container, up to 1 week.
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.