Spiced Marcona Almonds
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds.
Active time: 10 min Start to finish: 1 hr (includes cooling)
2.8
(6)
Spiced Marcona AlmondsGeorge Whiteside
Cooks' note:
Almonds can be made 5 days ahead and kept in an airtight container at room temperature.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked hot or sweet Spanish paprika
2 cups blanched Marcona almonds (10 ounces)
Special Equipment
parchment paper
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.
Step 2
Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.
Step 3
Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.
