Ingredients:

  • 2 cups (approx. 280g) raw, unsalted whole almonds
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (approx. 6g) fine grain sea salt
  • 1 tsp (approx. 2g) smoked paprika
  • 1/2 tsp (approx. 1.5g) garlic powder
  • 1/4 tsp (approx. 0.5g) onion powder

Instructions:

  1. Preheat oven to 175°C (350°F).
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a glass bowl, whisk together the sea salt, smoked paprika, garlic powder, and onion powder.
  4. Pour the 2 cups of raw almonds into the bowl and drizzle with 1 tbsp of avocado oil. Toss vigorously until the nuts look shiny and wet.
  5. Sprinkle the spice mix over the oiled almonds and toss again. Toss until the nuts are uniformly coated in red dust.
  6. Spread the almonds onto the prepared sheet and spread into a single layer.
  7. Slide the tray into the oven and bake for 6 minutes. Wait until the aroma of toasted nuts begins to fill the room.
  8. Remove the tray and use a spatula to toss the almonds thoroughly. This ensures the underside of the nuts gets direct heat exposure.
  9. Bake for another 5 to 6 minutes. Remove when the skins look dark bronze and the interior is pale gold.
  10. Leave the almonds on the tray for at least 15 minutes. Listen for the faint crackling sound as the skins tighten and crisp.