Makes 1 cup
I found this recipe at: thekitchn.com while I was looking for something to do with the raw almonds in my fridge. Usually I just roast them for a few minutes or roast them with the raw pecans I have and mix them together for work. The only thing I did differently was I roasted for 4 minutes for 3 times instead of the 5 minutes for 3 times in the recipe. I got to mix the nuts more frequently and watch their progress a little more closely. Also, just tried them after they cooled down – such a good idea. SO TASTY!
1 cup raw whole almonds
1 teaspoon extra-virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon flaky sea salt
Zest of 1 orange
Preheat oven to 325°F. Line a baking sheet with parchment paper or foil and set aside.
In a bowl, combine almonds, olive oil, paprika, and salt. Spread evenly on pan.
Roast for about 15 minutes, stirring every 5 minutes or so, until almonds are fragrant and golden brown. Keep an eye (and nose!) on them to make sure they don’t burn.
Let cool and toss with orange zest.
Eat by the handful, throw into a salad, or crush and use to coat tofu.