Marcona Almonds With Smoked Paprika & Garlic

1. 1

   Place a large skillet over medium-low heat and film with oil. If there is any excess oil at the bottom of the container of almonds, add it to the skillet.

2. 2

   With the flat of a chef's knife, smash the garlic cloves; discard peel and add garlic to skillet. Saute about 5 min, until garlic is just starting to color, lowering heat if the garlic threatens to burn. Remove and discard garlic; keep skillet on burner.

3. 3

   Add the smoked paprika to the skillet and stir to make a paste. Add the almonds and stir constantly until they are thoroughly coated and fragrant, 4 to 5 min. Allow to cool in pan.

4. 4

   When cool enough to taste, check for seasoning and add salt if necessary. Most Marconas are sold salted, so they may not need more salt. Refrigerate if made a day or two ahead of when eaten.

* Per serving · 4 servings · Values may vary.