|Marcona Almonds With Smoked Paprika|
Marcona Almonds With Smoked Paprika
From Bon Appetit
2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)
1. Preheat oven to 350 degrees F. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes.
2. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool.
Makes 6-8 servings
Do Ahead: Nuts can be toasted 1 week ahead. Store airtight at room temperature.