50 mlextra-virgin olive oil500 gmblanched almonds2 tspeach of ground cumin and smoked paprika20 gmsea salt
Gently warm oil in a wide saucepan over medium heat. Add almonds and stir continuously until light golden (5-10 minutes). Add spices and cook for another minute, then remove from heat, stir through salt and cool. Almonds will keep in an airtight container for 1 week.