Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Measure out two cups of raw almonds and spread them evenly on the prepared baking sheet in a single layer—this helps them roast evenly and develop a beautiful golden hue.
In a small bowl, whisk together the olive oil and smoked paprika until the mixture is fragrant and slightly smoky, then sprinkle with a pinch of salt and optional spices like cayenne or cinnamon.
Pour the seasoned oil over the almonds and toss with a spatula or your hands until each nut is coated with the spice mixture, feeling glossy and fragrant.
Place the baking sheet in the oven and roast for 10–12 minutes, shaking the pan halfway through to promote even browning and prevent burning.
Watch for a fragrant smoky aroma and the almonds turning a golden brown—this signals they’re ready but keep an eye to avoid overtoasting.
Remove the almonds from the oven and transfer them immediately to a cooling rack, allowing air to circulate and keep them crisp as they cool for about 10–15 minutes.
Once cooled, taste a few almonds and adjust the seasoning if needed—adding more salt or paprika for extra flavor.
Transfer the cooled almonds to an airtight container and store at room temperature for up to two weeks, enjoying their smoky crunch anytime.
