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Ingredients
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Almonds & Seasoning
Method
Roasting & Finishing
- 1
Preheat
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- 2
Toss almonds with oil and seasonings
In a medium mixing bowl, combine 2 cups Marcona almonds with 2 tablespoons extra-virgin olive oil. Stir until the almonds are evenly coated. Sprinkle in 1 teaspoon fine sea salt, 1 teaspoon smoked paprika, 1 teaspoon granulated sugar, and 1 teaspoon freshly ground black pepper. If using, add 1 teaspoon finely grated lemon zest. Toss thoroughly so seasonings cling to the oiled almonds.
- 3
Arrange on sheet
Spread the seasoned almonds in a single layer on the prepared baking sheet, ensuring they are not piled on top of one another so they roast evenly.
- 4
Roast
Place the baking sheet in the preheated oven and roast for 10 to 12 minutes, stirring or shaking the pan halfway through (at about 5–6 minutes) to promote even browning. Watch closely during the final 2 minutes—Marcona almonds can go from toasted to burnt quickly.
- 5
Cool and adjust seasoning
Remove the almonds from the oven when they are fragrant and lightly golden. Let them cool on the baking sheet for 10–15 minutes; they will crisp further as they cool. Taste and, if desired, sprinkle a pinch more sea salt while still slightly warm.
- 6
Store or serve
Once completely cooled, transfer the almonds to a bowl for immediate serving or store in an airtight container at room temperature for up to 2 weeks.