PAPRIKA-SPICED MARCONA ALMONDS (about 2 cups)
1 large egg white
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon smoked hot or sweet Spanish paprika
2 cups (10 ounces) blanched Marcona almonds (if you can’t find Marcona almonds, you can substitute regular blanched almonds)
1. Put oven rack in middle position and preheat oven to 350*. 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. (Almonds can be made 5 days ahead and kept in an airtight container at room temperature.)