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- One ½-lb. package of raw Marcona almonds (or if you pick up the salted kind do not add in the below salt and oil)
- ½ tsp. hot paprika
- ½ tsp. cumin
- ½ tsp. light brown sugar
- ½ tsp. sea salt
- ½ tsp. olive oil or sesame seed oil
1. In a medium-sized mixing bowl, mix the paprika, cumin, and brown sugar with a fork, ensuring they are evenly mixed.
2. Add in the almonds and then the salt and oil. Mix together.
3. Serve or put into an airtight container to save for up to 2 weeks.