Spiced Spanish Almonds

Recipe by kitty.rock
READY IN: 1hr 20mins




  • Preheat oven to 275°F Coat a large rimmed baking sheet with cooking spray.
  • Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
  • Whisk egg white and water in a medium bowl until foamy.
  • Add almonds to egg mixture and stir to coat; pour through a sieve to drain off excess egg white.
  • Transfer the almonds to the bowl of spices; stir well to coat.
  • Spread evenly on the prepared baking sheet.
  • Bake the almonds for 30 minutes.
  • Stir, reduce the oven temperature to 200F and bake until almonds are dry and golden, about 30 minutes more.
  • Let cool before serving, 15 to 20 minutes.
  • Store in an airtight container for up to 1 week.
  • NOTE: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. You can find them in specialty stores.