Preheat your oven to 180C (350F). Spread almonds on a baking tray (I line mine with baking paper for easier clean up).

Bake for 10 minutes. While the almonds are baking make your spicy oil by combining salt, oil, paprika (if using) and harissa in a medium bowl.

Toss the hot almonds in the spiced bowl until well coated. Return almonds to the tray in a single layer and roast for another 5-10 minutes or until toasted and crunchy.

Cool on tray. Store in an airtight container in the pantry.