Marcona Almonds with Smoked Paprika


2 Cups Marcona almonds (regular blanched almonds will work)
1 Tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
Coarse Sea Salt or Smoked Sea Salt

Preheat oven to 350°F. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread nuts out in a single layer and toast, stirring occasionally, until dark golden brown, 8-10 min. Remove baking sheet from oven and transfer nuts to a bowl. Sprinkle with salt, and toss to coat. Allow spiced nuts to cool before serving. Enjoy! Store leftover nuts in an air-tight container.

We adapted this great idea from Bon Appetit!