Smoked Paprika Almond Crunch

• 25 g roasted unsalted almonds — Roasted unsalted almonds
• 8 g toasted sesame seeds — Toasted sesame seeds
• 5 g chia seeds — Chia seeds
• 1 g — Smoked paprika
• 20 g fresh orange, juiced — Fresh orange
• 5 g — Pure maple syrup
• 0.3 g — Fine salt

Method

1. 1Measure ingredients: Mix the dry crunchMeasure almonds, sesame seeds, and chia seeds using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the dry crunchCombine almonds, toasted sesame, and chia in a dry bowl for 30 seconds.30 secLook for: Seeds are evenly distributed around the crisp almonds.Safety: Keep the mixture away from anyone with tree-nut or sesame allergies.
3. 3Measure ingredients: Mix the paprika glazeMeasure orange, maple syrup, smoked paprika, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the paprika glazeStir all 20 g orange juice, maple, paprika, and salt for 30 seconds.30 secLook for: The glaze is smooth with no paprika pockets.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Coat and serveDrizzle the glaze over the dry crunch, toss for 45 seconds until lightly coated, and serve immediately.45 secLook for: The nuts and seeds have a thin red sheen without liquid pooling and still snap when bitten.Safety: Serve promptly so the wet glaze does not soften the crunch.