Heat a large frying pan over medium. Add 2 tbsp olive oil, then 1 cup skin-on whole almonds. Stir constantly until fragrant, about 4 min. Transfer to a paper-towel- lined plate to absorb any excess oil. Toss nuts with 1/2 tsp salt and 1/4 tsp smoked sweet paprika in a medium bowl. Makes 1 cup.
Combine 1/4 cup port and 1/2 cup tonic water in a highball glass. Add 1 or 2 orange slices, a sprig of fresh mint and several ice cubes. Serves 1.
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