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.
Print
Total:
22 min
Prep:
2 min
Cook:
20 min
Yield:
2 cups
Level:
Easy

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

Put oven rack in middle position and preheat oven to 350 degrees F. Line a large baking sheet with parchment.

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.

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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