Place a sheet of aluminum foil on a cookie sheet, spray with cooking oil, and set aside.
Add nuts to a pan and over low heat warm the nuts, but do not toast them. Turn off the heat and set aside.
Add sugar to a large saucepan over medium heat. Without stirring allow the sugar to melt into a syrup until a pale golden color, about 5 minutes.
Lower the heat and add the butter, cinnamon, cumin, paprika, and vanilla.
Stir until butter is melted and well combined.
Add the warm nuts and stir to combine. Cover and cook over medium heat. Stir frequently to prevent burning. Continue to cook until any lumps have melted and the almonds are golden brown about 15-20 minutes.
Empty the nuts onto the foil and sprinkle with a generous amount of sea salt.
Spread the nuts out using wax paper to press down on and allow to cool.
Once cooled break into chunks and store in the fridge.