Ingredients

• 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

Instructions

1. Put oven rack in middle position and preheat oven to 350 degrees F. Line a large baking sheet with parchment.
2. 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.
3. 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.