Pour 500 ml water into a large pan.

Add the sea salt, smoked paprika, and liquid smoke (if using).

Stir and bring the mixture to a simmer until the salt is fully dissolved.

Add the almonds to the simmering mixture, ensuring they’re evenly coated.

Pour in the spiced rum and stir well.

Keep cooking over medium heat, stirring occasionally, until all the liquid has evaporated and the almonds are left moist but not wet (this takes about 10–15 minutes).

Preheat your oven to 120–130°C (250–265°F) with the fan on if available.

Line a rimmed baking sheet with parchment paper.

Spread the coated almonds evenly across the baking sheet.

Place the baking sheet in the oven and bake for about 30 minutes.

Stir or flip the almonds once or twice during this time to ensure even drying.

Check that they are fully dried and there are no dark, wet spots.

Remove from the oven and transfer to a cool baking rack or tray.

Spread them out to cool completely. For faster cooling, place them in the refrigerator for 10–15 minutes.

Once cooled, the almonds will be perfectly crunchy. Serve as a party snack or store in an airtight container to maintain freshness.

Add ½ tsp cayenne pepper for a spicy kick.

Experiment with additional spices like garlic powder, onion powder, or cumin for a unique flavor profile.

Enjoy this irresistible snack!