Time 15m Number Of Ingredients 4 Steps:
Preheat oven to 400°F. Spread the almonds on a baking sheet and toast in the oven for 8 - 10 minutes until aromatic and slightly darker in colour. Meanwhile, combine the smoked paprika and sea salt in a small dish. Remove almonds from the oven and place in a medium bowl. Toss with olive oil and sprinkle with the paprika - salt mixture. Serve warm.
Time 25m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 400. Grind salt and paprika in a mortar and pestle or a coffee grinder till fine. Place almonds on cookie sheet and toast for 5-10 minutes. Pour into a glass bowl and toss in 1 tablespoon oil to coat using more if needed. Add seasonings stirring to coat. Serve at room temperature.
Yield Makes about 2 cups Number Of Ingredients 7 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.
Yield Makes 3 cups Number Of Ingredients 6 Steps:
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. 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. 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. 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.
