The small dose of Spanish paprika gives these nuts a smoky, fireside flavor that seems perfect for fall. 

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2 cups almonds
1 tbsp extra-virgin olive oil
2 tsp packed light brown sugar
1 tsp smoked Spanish paprika
3/4 tsp kosher salt
1 pinch freshly ground black pepper

Preheat the oven to 350 degrees.


Mix the ingredients in a medium bowl. Toss to coat the almonds evenly. Spread the nuts in a single layer on a large baking sheet. Bake 15 to 20 minutes until fragrant and lightly toasted. Cool to room temperature on a paper-towel-lined plate to absorb any excess oil. Makes 2 cups.


Tip: Triple this recipe and you’ll have enough for a party plus a cup to send home with each couple. These make a sweet favor wrapped in cellophane and tied with a pretty velvet ribbon in an autumn hue.