In our continuing experiments with adding citrus to, well, just about everything, an orange found its way into our roasted almonds … and it worked!
Roasted almonds are a great vehicle for playing with spices and flavorings, and one or two different ingredients can make an everyday snack seem a bit more special. For this batch, we paired fruity orange zest with woodsy smoked paprika. (Though not identical, sweet paprika would also work.)
Roasted Almonds with Paprika and Orange
Makes 1 cup
1 cup raw whole almonds 1 teaspoon extra-virgin olive oil 1/2 teaspoon smoked paprika 1/2 teaspoon flaky sea salt Zest of 1 orange
Preheat oven to 325°F. Line a baking sheet with parchment paper or foil and set aside.
In a bowl, combine almonds, olive oil, paprika, and salt. Spread evenly on pan.
Roast for about 15 minutes, stirring every 5 minutes or so, until almonds are fragrant and golden brown. Keep an eye (and nose!) on them to make sure they don't burn.
Let cool and toss with orange zest.
Eat by the handful, throw into a salad, or crush and use to coat tofu.