3 tbsp extra virgin olive oil
2 cups Alisons Pantry raw almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika
Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
Add the maple syrup and smoked paprika, and continue to stir for a further minute.
Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
Leave to cool completely, then store in an airtight container or jar.
Makes a medium sized jar full.