Spiced Marcona Almonds are a nice nibble with a glass of wine. The spices are classically Spanish, as are the almonds, easy to make and easy to keep.

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  • Cuisine Spanish
  • Keyword All-Seasons, Casual Dinner Party, Deck Party, Delicious, Flavor, Oven Baked, Simple, Tapas
Servings Prep Time Cook Time
6 people 5 minutes 20 minutes
Passive Time
30minutes
Servings Prep Time Cook Time
6 people 5 minutes 20 minutes
Passive Time
30minutes
Tips
The almonds may stick to the parchment paper so halfway through the baking time, use a plastic spatula to scrape the almonds from the paper, and toss to get both sides of the almonds toasted.
Ingredients
  • 1 egg white only
  • 1 tbspn kosher salt
  • 1 tbspn plus 1/2 teaspoon cumin
  • 1 tbspn plus 1/2 teaspoon sweet or smoked Spanish paprika for dusting
  • 1 tbspn cayenne or chilli powder
  • 1 cup blanched Marcona almonds
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Preheat the oven to 350°
  3. Use a non stick baking sheet or line a baking sheet with parchment paper.
  4. In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne.
  5. Add the almonds to the mixture and toss to coat
  6. Spread the almonds out evenly on the prepared baking sheet and roast until golden brown, 20 to 25 minutes, shaking the pan halfway through. Transfer to a plate to cool for about 30 minutes.
  7. In a small bowl, combine the remaining 1/2 teaspoon of cumin and the remaining 1/2 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Can be stored in a sealed container for up to 2 weeks.

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