Ingredients:

  • 2 cups (280g) raw blanched Marcona almonds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) smoked paprika
  • 1 tsp (6g) flaky sea salt

Instructions:

  1. Heat the extra virgin olive oil in a large cast-iron skillet or heavy-bottomed stainless steel pan over medium-high heat until the oil is shimmering and a pinch of almonds sizzles immediately upon contact.
  2. Add the raw blanched Marcona almonds in a single layer to ensure even heat distribution.
  3. Stir the almonds constantly for 5–8 minutes until the color shifts from pale cream to a rich, mahogany-colored gold.
  4. Stir in the smoked paprika during the final 60 seconds of roasting to prevent the spice from burning.
  5. Immediately transfer the almonds from the pan to a baking sheet lined with parchment paper.
  6. While the oil is still shimmering on the surface, sprinkle the flaky sea salt evenly over the almonds and toss gently to coat.
  7. Optional: Drizzle with freshly squeezed lemon juice for added brightness.