Spiced Spanish Almonds

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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.

Spiced Spanish Almonds
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 90 minutes (10 minutes prep)

  • 1/4 cup light brown sugar

  • 2 teaspoons ground cumin

  • 1 teaspoon hot paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon kosher salt

  • 1/4 teaspoon cayenne pepper

  • 1 large egg white

  • 1 tablespoon water

  • 1 pound (about 3 cups) Marcona or raw whole almonds (see Tip)

  1. Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.

  2. 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 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.

  3. Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.

Tip: 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 sautéed 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. Find them in specialty stores or online at tienda.com.

Nutritional Facts

Serving Size
1/4 cup
12 g
19 g
Saturated Fat
1 g
8 g
0 mg
Dietary Fiber
5 g
5 mg
99 mg
12 servings
1/4 cup each
1/2 other carbohydrate
4 fat
Vitamin E
30% daily value

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