As part of my Vegan Tapas Night this recipe is from Food.com.
Spanish Spiced Almonds
4 teaspoons olive oil
1 1⁄4 teaspoons smoked paprika (hot or mild)
1 teaspoon ground cumin
2 cups blanched whole almonds
1⁄2 teaspoon sea salt, to taste (or kosher salt)
Preheat oven to 300F.
Warm the oil in a small saucepan over low heat.
Add paprika and cumin, and stir 1 minute to mix and release flavors.
Remove from heat when mixture just begins to bubble.
Move to a medium bowl, and stir in the almonds.
Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
Sprinkle right away with salt, and move to wire rack.
Let dry at least 2 hours before serving.