Spiced Marcona Almonds
- 1 large egg white
- 1 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked hot or sweet Spanish paprika
- 2 cups blanched Marcona almonds (10 ounces)
- Special equipment: parchment paper
Put oven rack in middle position and preheat oven to 350 degrees 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.