Inspired by the candied nuts sold at carts throughout New York City, these not-too-sweet toasted almonds have a great crackly shell. Slideshow: More Almond Recipes
Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. Lightly coat a large bowl and 2 large spoons with nonstick spray. Spread the almonds on the baking sheet and bake for about 10 minutes, until golden. Transfer to the prepared bowl. Leave the oven on.
In a small saucepan, combine the corn syrup with the salt, pimentón de la Vera, piment d’Espelette and 1 tablespoon of water. Cook over moderate heat, stirring occasionally, until hot and thin, 3 to 5 minutes. Immediately drizzle the hot syrup over the almonds and, using the greased spoons, toss to coat.
Spread the almonds on the parchment paper–lined baking sheet; bake for 10 minutes, until coated in a sticky glaze; stir the almonds twice during baking. Return the nuts to the greased bowl and let cool, stirring occasionally to separate them.
The almonds can be stored in an airtight container for up to 1 week.