Best 6 Cumin And Paprika Spiced Marcona Almonds Recipes

SPICED MARCONA ALMONDS

Steps:

• Put oven rack in middle position and preheat oven to 350°F Line a large baking sheet with parchment.
• 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.
• 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.

SPICED MARCONA ALMONDS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.
• 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.
• 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.

SPICED ALMONDS

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

CUMIN-AND-PAPRIKA-SPICED MARCONA ALMONDS

Steps:

• Preheat the oven to 350°F. 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 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.

MOROCCAN SPICED ALMONDS

Steps:

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

CITRUS & SPICE MARCONA ALMONDS

Steps:

• Preheat oven to 350°F
• Line a large baking sheet with parchment.
• Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat.
• Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden.
• 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.
• Note: These almonds can be made several days in advance and kept in an airtight container at room temperature.