Cumin And Paprika Spiced Marcona Almonds Recipes

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SPICED MARCONA ALMONDS



Spiced Marcona Almonds image

Make and share this Spiced Marcona Almonds recipe from Food.com.

Provided by dicentra

Categories     High Protein

Time 25m

Yield 2 cups

Number Of Ingredients 5

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika (hot or sweet)
2 cups blanched marcona almonds (10 ounces)

Steps:

  • 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.

Nutrition Facts : Calories 835.2, Fat 73.1, SaturatedFat 5.6, Sodium 1658.9, Carbohydrate 27.1, Fiber 16.4, Sugar 6.9, Protein 32.4

SPICED MARCONA ALMONDS



Spiced Marcona Almonds image

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

Categories     Nut     Bake     Cocktail Party     Quick & Easy     Almond     Spring     Poker/Game Night     Shower     Gourmet     Picnic

Yield Makes about 2 cups

Number Of Ingredients 7

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

Steps:

  • 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.

CITRUS & SPICE MARCONA ALMONDS



Citrus & Spice Marcona Almonds image

Make and share this Citrus & Spice Marcona Almonds recipe from Food.com.

Provided by Chef Michael Callah

Categories     Spanish

Time 30m

Yield 2 cups

Number Of Ingredients 6

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1 orange, juiced and zested
1/4 teaspoon paprika (choose a flavorful Spanish smoked hot or sweet)
2 cups blanched almonds (brown skins removed)

Steps:

  • 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.

Nutrition Facts : Calories 897.6, Fat 76.4, SaturatedFat 5.8, Sodium 1218.8, Carbohydrate 35.3, Fiber 16.1, Sugar 13, Protein 33.6

SPICED SPANISH ALMONDS



Spiced Spanish Almonds image

Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time.

Provided by kitty.rock

Categories     Lunch/Snacks

Time 1h20m

Yield 12 1/4 cup servings, 12 serving(s)

Number Of Ingredients 10

1/4 cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika or 1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon kosher sea salt
1/4 teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 lb marcona almonds (about 3 cups) or 1 lb raw whole almond (about 3 cups)
cooking spray

Steps:

  • 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.

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