Tapas-style almonds, oven-roasted
vegan, gluten free
4 t. olive oil
1 1/4 t. hot smoked paprika
1 t. ground cumin
2 c. whole blanched almonds
1/2 t. kosher or salt, or to taste
Preheat oven to 300 degrees F.
Warm oil in a small saucepan over low heat, add paprika and cumin, stir 1 minute to blend and release flavors.
Remove from heat when mixture just begins to bubble. Transfer to a medium bowl and stir in almonds.
Transfer almonds to parchment-lined baking sheet, bake 10 minutes. Sprinkle immediately with salt and transfer to wire rack. Let dry at least 2 hours before serving.