Citrus & Spice Marcona Almonds

READY IN: 30mins
YIELD: 2 cups


  • 1
    large egg white
  • 1
    teaspoon salt
  • 12
    teaspoon ground cumin
  • 1
    orange, juiced and zested
  • 14
    teaspoon paprika (choose a flavorful Spanish smoked hot or sweet)
  • 2
    cups blanched almonds (brown skins removed)


  • 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.