Smoked Paprika & Garlic Marcona Almonds with Orange Zest

Preheat your oven to 325 deg F (160 deg C).

In a medium bowl, combine the Marcona almonds, smoked paprika, garlic powder, and fine sea salt.

Drizzle the olive oil over the almonds and toss gently with your hands until evenly coated.

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

Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly toasted.

Watch them closely to prevent burning, as nuts can go from perfectly toasted to burnt very quickly.

Remove from the oven and immediately sprinkle with the fresh orange zest.

Toss to combine.

Let cool completely on the baking sheet; they will crisp up as they cool.

Serve at room temperature.