Cumin-and-Paprika-Spiced Marcona Almonds

Name: Cumin-and-Paprika-Spiced Marcona Almonds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 whole egg white; 1½ teaspoons salt; 1⅛ teaspoons cumin; 1⅛ teaspoons Spanish paprika; ¼ teaspoon cayenne; 3 cups blanched Marcona almonds

Crunchy Marcona almonds coated in a flavorful blend of cumin, paprika, and cayenne, creating a perfect savory snack with a subtle kick of heat.

6 servings

1 hr 10 min

Published October 4, 2025

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Ingredients

•1 whole egg white
•1½ teaspoons salt
•1⅛ teaspoons cumin
•1⅛ teaspoons Spanish paprika
•¼ teaspoon cayenne
•3 cups blanched Marcona almonds

Cooking Instructions

1.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
5 min
2.
In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1 teaspoon of paprika, and the cayenne. Add the almonds and toss to coat.
5 min
3.
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.
55 min
4.
In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8 teaspoon of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.
5 min