- 3 cups raw almonds
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary or thyme, crumbled
- ½ teaspoon garlic powder or granulated garlic
- ½ teaspoon ground cumin
Preheat oven to 400˚F.
Combine oil, salt, and other seasonings in a mixing bowl, stirring well. Add the almonds and toss so that the nuts are coated evenly.
Spread the nuts in a single layer on a low rimmed baking pan – a quarter-sheet pan is a perfect size. Roast for 10 minutes, then remove the pan, stir the nuts about, and roast another 10 minutes, until the nuts are golden and fragrant.
Let cool completely, then store in an airtight container. They’re best when eaten within 2-3 weeks; for longer term storage place in a zip bag and freeze them.