Moroccan Roasted Almonds

I love me some roasted nuts. Who doesn’t, really? Here is my easy recipe for roasted almonds with Moroccan spices (you can substitute any spice mix you like):

1. Pre-heat the oven to 450-500 degrees (super hot).*
2. Mix about a tablespoon of Ras-El Hanout (the best spice mix ever) with the juice from half a lemon, a pinch of sea salt, a teaspoon of paprika (I prefer smoked), a pinch of black pepper, a tablespoon of melted butter and a glug of olive oil (about two tablespoons) in a large bowl.
3. Add two-three cups of almonds into the buttery/oily spices and coat well.
4. Line a baking tray/dish with wax paper.
5. Place the almonds on the baking tray in a single layer. Depending on how many almonds you’ve used you may have extra liquid. Resist the urge to dump it in or the almonds will end up being soggy and won’t roast properly.
6. Roast them in the oven until they looked/smelled done (about 15-20 minutes). You’ll know they are done when they have darkened a bit in color and when they snap when cut into.

*Note: You can also pan roast these instead of doing it in the oven. To do that, just heat a dry cast-iron skillet (or other heavy bottom pan – don’t use non-stick) over a pretty high heat and toss the nuts in there. If you do it that way you need to tend them carefully, stirring frequently to avoid the spices burning and making the whole thing taste nasty. The oven method works better, but I use the stovetop approach when it is too hot in our apartment to turn the oven on.

Here is what mine look like, roasted and ready to eat: