Total Time: 25 minutes
Serving Size: 1 cup

1 cup raw almonds
2 tbsp extra-virgin olive oil
2 tsp coconut aminos (or Bragg’s liquid aminos)
1 tsp maple syrup 
To tase: cumin, garlic powder, sea salt, cayenne, paprika

Toss all ingredients until almonds are coated.  Spread in a single layer on a baking sheet lined with parchment paper.  Drizzle with any remaining sauce.  Bake at 350 degrees F for 20 minutes, turning halfway through.  Let cool.