Spiced Spanish Almonds

Spiced Spanish Almonds

4 Reviews
From: EatingWell Magazine, March/April 2007

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¼ cup light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon hot paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 large egg white
  • 1 tablespoon water
  • 1 pound (about 3 cups) Marcona or raw whole almonds, (see Tip)


  • Active

  • Ready In

  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 degrees and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.
  • Make Ahead Tip: Store in an airtight container for up to 1 week.
  • 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 245 calories; 19 g fat(1 g sat); 5 g fiber; 12 g carbohydrates; 8 g protein; 17 mcg folate; 0 mg cholesterol; 6 g sugars; 4 g added sugars; 120 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 99 mg sodium; 5 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, 4 fat

Reviews 4

January 01, 2013
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By: EatingWell User
Spicy and addicitive Definitely use marcona almonds, they're just more tasty. Trader Joe has two versions: skinned with rosemary (brush it off if you don't like it) or unskinned and salted. Used this as a munch, also added it to a salad, just can't stop eating these nuts. Had to up oven temp and baking time, probably because my almonds had oil added. They taste best really dark, though, so don't skimp on oven time.
December 05, 2010
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By: EatingWell User
These have become my favorite "host/hostess" present when going out. I add a little more cayenne pepper to the mix as the oven roasting takes away some of the bite. Delicious!
June 30, 2010
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By: bhess26
These are really good! The raw almonds were super expensive so I bought unsalted, roasted almonds. They turned out great and they only needed to be cooked for about 20-25 minutes.
January 19, 2010
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By: EatingWell User
These are fantastic, but take a lot longer to roast completely if you use the regular raw almonds.
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