Makes 1½ cups
½ teaspoon Bourbon Smoked Salt, plus extra for garnish
2 teaspoons hot water
1½ cups raw almonds
2 teaspoons extra virgin olive oil, plus more for oiling the baking sheet
2 teaspoons Bourbon Smoked Togarashi
1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or foil and lightly brush or drizzle with olive oil.
2. Dissolve the smoked salt with the hot water. In a medium bowl, stir the raw almonds with the salted water to coat well. Pour almonds into a single, even layer onto the prepared baking sheet. Roast for 15-20 minutes, stirring once or twice, until golden brown. Remove from the oven and pour into a medium bowl.
3. Toss with 2 teaspoons of olive oil and the togarashi and a little extra smoked salt, if desired. Allow the nuts to cool before serving.