Tip : 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
- 1 tbsp kosher salt
- 1 tbsp plus 1/2 teaspoon cumin
- 1 tbsp plus 1/2 teaspoon sweet or smoked Spanish paprika for dusting
- 1 tbsp cayenne or chili powder
- 1 cup blanched Marcona almonds
Instructions
Gather all ingredients before starting the recipe.
- Preheat oven to 350℉
- Use a non-stick baking sheet or line a baking sheet with parchment paper.
- In a bowl, whisk together 1 tbsp kosher salt, 1 tbsp plus 1/2 teaspoon cumin, 1 tbsp plus 1/2 teaspoon sweet or smoked Spanish paprika and 1 tbsp cayenne or chili powder. Reserve about 1 tablespoon of the mixed spices and combine the rest with 1 egg white .
- Add 1 cup blanched Marcona almonds to the egg, spice 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.