Ingredients:

  • 3 cups (450g) raw, unsalted almonds
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1 teaspoon (5g) flaky sea salt
  • 1 tablespoon (3g) fresh rosemary, finely minced
  • 1/2 teaspoon (1g) smoked paprika

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large mixing bowl, toss the raw almonds with the extra virgin olive oil until every nut has a light, glistening sheen.
  2. Sprinkle the finely minced rosemary and smoked paprika over the nuts, tossing thoroughly to ensure the aromatics cling to the oil coating.
  3. Spread the almonds in a single layer on a parchment-lined rimmed baking sheet. Ensure the nuts are not crowded to allow for proper airflow and even roasting.
  4. Slide the baking sheet onto the center rack of the oven. Bake for 15 minutes, shaking the pan halfway through, until the almonds reach a deep mahogany color and release a nutty aroma.
  5. Remove the tray from the oven and immediately sprinkle with the flaky sea salt while the oil is still warm.
  6. Allow the almonds to rest on the tray for at least 20 minutes. This cooling phase is critical for the almonds to transition from soft to a shattering, crisp texture.