A delightful snack of roasted almonds coated in a savory spice blend, perfect for any occasion.
Preheat your oven to 300°F and line a baking sheet with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a large bowl, combine the smoked paprika, ground cumin, dried oregano, sea salt, and cayenne pepper.
Adjust the spice levels to your preference by adding more or less cayenne.
Whisk the egg white and water in a separate bowl until frothy.
Ensure the egg white is frothy to help the spices adhere better.
Add the almonds to the egg wash and stir to coat evenly. Drain any excess liquid using a sieve.
Draining excess liquid prevents clumping of the spices.
Transfer the almonds to the bowl with the spice mix and toss until well coated.
Toss thoroughly to ensure each almond is evenly coated.
Spread the almonds in a single layer on the prepared baking sheet.
A single layer ensures even roasting.
Bake in the preheated oven for 20 minutes. Stir the almonds and bake for an additional 15 minutes or until golden and fragrant.
Stirring halfway through prevents burning and ensures even roasting.
Allow the almonds to cool completely before serving or storing.
Cooling helps the spices set and enhances the crunch.
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