Roasted Salted Paprika Almonds

Roasted Salted Paprika Almonds

Baking process adapted from AnOregonCottage

Ingredients

Serves 16 as a snack (each serving being 2 tablespoons)

2 cups raw whole almonds

1 scant tablespoon hot water

1 scant teaspoon salt

1 teaspoon smoked paprika

1 tablespoon olive oil

Directions

Preheat oven to 375°F (190°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

Place almonds in a medium heatproof bowl (either glass, ceramics, metal, or even plastic, as long as it can withstand heat).

In a small bowl combine hot water and salt until dissolved. Pour over almonds, sprinkle with paprika, and mix thoroughly with a spoon until all are coated.

Spread in a single layer onto the prepared baking, and bake for 10 to 12 minutes, or until they are nicely browned. Keep an eye on them as they can burn quickly.

When ready, transfer them back to the bowl and pour oil over the almonds.

Toss well until all the almonds are coated. Don’t be tempted to taste one, they are thermonuclear hot and you’ll burn your tongue.

Leave the almonds to cool in the bowl. The nuts will soak up the oil as they cool.

Store in an airtight container at room temperature.