Smoky Maple Roasted Almonds

Preheat your oven to 175°C and line a small baking sheet with parchment paper.

In a medium bowl, whisk together the maple syrup, olive oil, smoked paprika, and sea salt until well combined.

Add the raw almonds to the bowl and toss thoroughly until every nut is evenly coated in the sticky glaze.

Spread the almonds in a single layer on the prepared baking sheet.

Roast for 10 to 12 minutes, tossing halfway through, until the nuts are fragrant and the glaze is bubbling and darkened.

Remove from the oven and let the almonds cool completely on the tray to allow the coating to harden into a crunchy shell.

Serve once fully cooled or store in an airtight container for up to one week.