250 grams whole blanched almonds
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon caster sugar
½ teaspoon hot smoked paprika
½ teaspoon ground cumin
Heat the olive oil in a sauté pan and add the nuts, turning to coat. Cook over a medium heat, stirring frequently, until golden. If the oil is too hot, the nuts will brown quickly but the centre will still be raw.
Combine the remaining ingredients in a bowl. Using a slotted spoon, transfer the almonds to a plate and sprinkle with the spice mix.
Cool before serving. Makes about 1½ cups
Menu: Serve with Catalan Tomato Bread if desired.