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Spicy Roasted Almonds
Ingredients
- 2 cups whole skinless almonds
- 5 to 6 tablespoons extra virgin olive oil
- 1-1/4 teaspoons pimentón
- Coarse sea salt
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Directions
- Preheat your oven to 325°F. Put the almonds on a rimmed baking sheet and drizzle with the olive oil. Stir with a wooden spoon or toss with your fingers until they are evenly coated, and then spread them out in a single layer. Roast until they turn a light golden brown, about 20 to 30 minutes, stirring every 5 minutes. Once out of the oven, blot them with paper towels to remove any excess oil. Transfer the nuts to a bowl and toss with the pimentón, adding salt to taste. Serve warm or at room temperature. Store in an airtight container for up to 3 days.
- Yields 6-8 servings.
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