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.
1tbspnplus 1/2 teaspoon cumin
1tbspnplus 1/2 teaspoon sweet or smoked Spanish paprikafor dusting
1tbspncayenne or chilli powder
1cupblanched Marcona almonds
Gather all ingredients before starting recipe.
Preheat the oven to 350°
Use a non stick baking sheet or line a baking sheet with parchment paper.
In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne.
Add the almonds to the mixture and toss to coat
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.
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.