Ingredients :

• Raw almonds with skin — Definitely not blanched almonds. The skin provides a slight tannic bitterness that plays well with salt and spices. Look for firm, light, and uniform almonds. If they look wrinkled or smell rancid when you open the bag, it’s a lost cause from the start.
• Sesame oil — This is what carries everything. One tablespoon per 200g of almonds, no more — you want to coat them, not drown them. If you don’t have sesame oil on hand, neutral olive oil works, but the result is honestly less interesting.
• White vinegar — The detail that makes these almonds addictive. It brings a sharp acidity, a bit like salt and vinegar chips but more subtle. Half a teaspoon is plenty — any more and the almonds become sharp and unpleasant.
• Smoked paprika — Choose smoked paprika, not sweet. This gives them that characteristic brick-red color and that persistent sweet smoky note. The La Chinata brand is reliable if you can find it, but classic supermarket smoked paprika does the job just fine.