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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling) 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) |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.
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.
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.
4. Cooks' note: Almonds can be made 5 days ahead and kept in an airtight container at room temperature.
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