Lunch: Spiced Marcona Almonds

If you have trouble finding Marcona almonds, you can substitute regular blanched almonds.Active time: 10 min Start to finish: 1 hr (includes cooling)

Ingredients

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked hot or sweet Spanish paprika
2 cups blanched Marcona almonds (10 ounces)
Special equipment: parchment paper

Instructions

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.

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