On a cutting board, combine minced rosemary, thyme, lemon zest, salt, and sugar. Transfer to a small bowl and mix well. Stir in paprika.
In a medium bowl, combine almonds and oil. Sprinkle with salt mixture; toss to coat. Spread the almonds out evenly on a baking sheet lined with parchment paper.
Roast for 5 to 6 minutes, watching carefully to prevent burning until lightly browned for a total of 7 minutes. Remember, every oven does cook differently. Adjust the timing accordingly.
Notes
Let cool for 5 minutes. Serve warm. Cool completely. Store in an airtight container for up to 5 days. Reheat on a baking sheet in a 300°F oven for 5 minutes.