Spiced Marcona Almonds

If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Almonds can be made 5 days ahead and kept in an airtight container at room temperature.
  • Level: Easy
  • Total: 22 min
  • Prep: 2 min
  • Cook: 20 min
  • Yield: 2 cups
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Ingredients

1 large egg white

1 1/2 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon smoked hot or sweet Spanish paprika

2 cups blanched Marcona almonds (10 ounces)

Special equipment: parchment paper

Directions

  1. Put oven rack in middle position and preheat oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
  3. Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.

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