1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons lemon juice
1/4 teaspoon tarragon
1 pound fresh roasted almonds
2 teaspoons paprika
3 tablespoons olive oil
chili powder to taste
Combine sugar, salt, lemon juice and teaspoons of tarragon in a large bowl. Make sure almonds and paprika are well washed. Increase or decrease amount of lemon juice to suit taste. Toss almonds and paprika with olive oil. Cover or re-seal jar. Refrigerate for 1 week.