• Position a rack in the center of the oven and and heat to 400°F.
• In a medium bowl, toss the almonds with the olive oil and ½ tsp. of the salt. Transfer to a large rimmed baking sheet and bake until the almonds become fragrant and lightly browned, about 10 minutes.
• While the almonds are cooking, in a large bowl, mix the remaining salt, sugar, thyme, pimentón, and cumin. Add the roasted almonds and toss well.
• Transfer to a bowl and serve.

Pimentón and cumin give these roasted nuts a pleasant Iberian flair. You can make larger batches of this recipe, roast, cool, and then hold in an airtight container at room temperature for up to 2 weeks.