Cumin-and-Paprika-Spiced 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.
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
