Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base ofajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.
Ingredients
Makes 3 cups
Step 1
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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.
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Reviews (1)
Back to TopSince it is Christmas; I used this recipe but dusted with pumpkin pie spice & they turned out fabulous. I will make the spicy version for a New Years Eve party & know they will be a hit.
MMAS
Signal Mountain, Tennessee
12/25/2014
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