To blanch the almonds heat a small sauce pan half way with water and bring it to a boil, then remove it from the heat and add 2 cups of raw almonds, after 90 seconds drain the water and start peeling the almonds, once they are all peeled pat them dry with a dish towel

Add the blanched almonds to a large bowl, then add 1 tablespoon of extra virgin Spanish olive oil, a generous teaspoon of dried rosemary, 1/2 teaspoon of smoked paprika and 1 teaspoon of sea salt, mix everything together unti well combined

Add the seasoned almonds to a baking tray lined with foil paper, make sure that all the almonds are in a single layer so they roast evenly, add the baking tray into a pre-heated oven, bake and broil option 210 C - 410 F between 12-14 minutes, make sure to keep an eye on your almonds so they don´t burn, once roasted take them out of the oven at let them rest at room temperature for at least 30 minutes

Enjoy!