These spicy, bright almonds are straight out of Baja California. Each mouthful is a savory explosion of the vibrant, reckless Sea of Cortés; coarse, textured sandy beaches; and intense desert heat. I love this savory snack as a late afternoon pick-me-up, or as a festive ending to a restful day paired with rich, dark chocolate.
Preheat oven to 350 degrees.
Line a sheet pan with parchment.
Blend butter, tajin seasoning, lime juice and paprika in a large bowl, until well combined.
Add almonds, stirring to cover nuts in butter mixture.
Spread on prepared sheet pan.
Using your fingers, crush salt over almonds.
Bake for 15 minutes until golden brown.
Naturally low-carb & gluten-free
