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  • 2 cups almonds
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon smoked Spanish paprika
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper


Serves: 2 cups


1. Preheat the oven to 350 degrees (F)

2. Mix the almonds, olive oil, brown sugar, paprika, salt and pepper in a medium-sized bowl. Toss to coat the almonds evenly. Spread the nuts in a single layer on a large baking sheet. Bake 15 to 20 minutes until fragrant and lightly toasted. Cool to room temperature on a paper towel – lined plate to absorb any excess oil.