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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here