Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper so nuts won’t stick.

Pour the raw almonds into a medium bowl and drizzle with olive oil, tossing so each almond is lightly coated.

Add maple syrup (or honey), sea salt, paprika, cayenne and cinnamon to the bowl, mixing until every almond glistens with the spice blend.

Spread the seasoned almonds in a single layer on the prepared baking sheet for even roasting.

Slide the sheet into the oven and roast for about 15–18 minutes, stirring once midway to promote uniform browning.

Remove the almonds when they’re golden and fragrant, with spice edges darkening slightly but not burned.

Let the spiced almonds cool on the pan — they’ll crisp further as they cool.