Cumin-and-Paprika-Spiced Marcona Almonds

Ingredients for Cumin-and-Paprika-Spiced Marcona Almonds

• 1 egg white

• 1 1/2 teaspoons salt

• 1 teaspoon plus 1/8 teaspoons cumin, for dusting

• 1 teaspoon plus 1/8 teaspoons sweet or smoked Spanish paprika, for dusting

• 1/4 teaspoons cayenne

• 425g blanched Marcona almonds

How to make Cumin-and-Paprika-Spiced Marcona Almonds

Preheat the oven to 177°C. Line a large baking sheet with parchment paper.

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.

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 1/8 teaspoons of cumin and the remaining 1/8 teaspoons of paprika. Sprinkle this mixture over the cooled nuts. Store in a sealed container for up to 2 weeks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.