- 3 Cups Almonds
- 2 Tbsp olive oil
- 1 Tbsp Sea Salt
- 1 Tsp Granulated Garlic
- 1 Tsp Granulated Onion
- 1 Tsp Paprika
- 1 Tsp Brown Sugar
- 1/2 Tsp Red Chili Powder
- 1/4 Tsp Cayenne Chili Powder
- 1/2 Tsp Oregano
Pre-heat your over to 375 °. Measure out 3 Cups of raw almonds. Spread them out on a pan lined with parchment paper. Roast in the oven for 8 minutes. The almonds should be hot, and just a bit more golden brown.
While the almonds are roasting, measure your dry ingredients in a small bowl.
Prepare a large mixing bowl, and add 2 Tbsp of olive oil to the bottom.
After 8 minutes, remove almonds from the oven, and pour them into your mixing bowl with olive oil. Sprinkle your dry seasonings over the top, and stir until all of the almonds are evenly coated with oil and seasoning.
Return coated almonds to the parchment lined pan, and roast for 10 more minutes.
Remove almonds from the oven. Let almonds cool, and then portion them into snack bags.