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Marcona Almonds with Smoked Paprika

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting. From: bonappetit.com SERVES 6–8

2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)

Preheat oven to 350°. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8–10 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool.

DO AHEAD: Nuts can be toasted 1 week ahead. Store airtight at room temperature.