Ingredients
1 Tbsp olive oil
4 cups marcona almonds (or use regular or slivered almonds)
1 Tbsp smoked Spanish paprika
1/2 cup honey
1 tsp salt
Preparation
Preheat oven to 350. In a cast iron or stainless steel pan, add oil and almonds and toss over medium high heat for 4-5 minutes to toast. Add honey, smoked paprika and salt and toss again. Remove from heat and pour onto a lined baking sheet and bake for 10-15 minutes. Take out and cool to room temperature. Almonds can be stored in an airtight container for up to 2 weeks.
