Spanish-Style Almonds & Cream Cheese
1 cup raw almonds (without skins)
1 tbsp extra virgin olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cumin
sea salt (to taste)
- Preheat oven to 350°F.
- Toss almonds in olive oil until all are evenly coated.
- Place almonds on oven-safe pan, and roast for about 20 minutes, until all are evenly browned. Remove pan from oven and toss almonds every 7 minutes to ensure even browning.
- Remove from oven, and immediately coat with paprika, cayenne, cumin and sea salt.
- Serve almonds hot, or refrigerate in air-tight container for up to one week.