Spanish Almonds

We eat a lot of raw almonds so it’s natural to serve them spiced up and roasted for company.

(modification of recipe originally from Cooking Light)

Serves 16

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Spanish smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ pound whole blanched almonds

Preheat oven to 300 degrees.

Combine all ingredients in a large bowl, mixing well to coat all nuts.  Spread almonds evenly in a single layer on a parchment lined baking sheet.  Bake at 300 degrees for 35 minutes.  Remove from oven; cool to room temperature.  Store in an airtight container.

NOTE:  If you cannot find whole blanched almonds, it takes several minutes but you can do it yourself.  Place whole almonds (with skins) in a small bowl with water to cover them.  Microwave for 2 minutes on high.  Carefully drain hot water from bowl.  Cover microwaved almonds with cold water in bowl.  Remove individual almond skins by pinching almonds with fingers and discard skins.
Nutritional Info/Serving:  Calories 91, Fat 8 g, Protein 3 g, Carbs 3 g

21 Day Fix Container Equivalents/Serving:  1 Blue, 0.5 tsp