Cumin-And-Paprika-Spiced Marcona Almonds

1. 1

   Preheat the oven to 350u00b0F. Line a large baking sheet with parchment paper.

2. 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.

3. 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.

4. 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.

* Per serving · 4 servings · Values may vary.

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