Ingredients:

  • 3 cups raw whole almonds
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp smoked sea salt
  • 1 tbsp fresh rosemary, finely minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder

Instructions:

  1. Preheat oven to 175°C (350°F) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large stainless steel mixing bowl, whisk together the extra virgin olive oil, finely minced fresh rosemary, smoked paprika, and garlic powder.
  3. Add the raw almonds to the oil and spice mixture. Toss vigorously for at least 60 seconds using a spoon or your hands to ensure every nut is fully emulsified and coated.
  4. Spread the almonds in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for even moisture evaporation.
  5. Roast for 10 minutes. Use a metal spatula to toss the almonds halfway through the cooking time to ensure an even Maillard reaction.
  6. Remove the tray and give it a hard shake to rotate the nuts. until you hear them clinking against each other.
  7. Bake for another 8 to 10 minutes until the centers are tan and the aroma is nutty.
  8. Remove from the oven and immediately dust with the smoked sea salt while the oils are still warm. Allow to cool completely on the tray; the healthy fats will solidify as they cool, creating the signature snap texture.