Spiced Nuts — Rosemary Marcona Almonds
Aromatic rosemary and buttery Marcona almonds combine for an addictive cocktail snack. The egg white coating creates an irresistible crunch.
10 min active, minimal dishes
Spiced Nuts — Rosemary Marcona Almonds
Aromatic rosemary and buttery Marcona almonds combine for an addictive cocktail snack. The egg white coating creates an irresistible crunch.
10 min active, minimal dishes
Key move
Whisk the egg white until frothy but not stiff for the perfect crunchy coating.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Mixing Bowlmedium
- Whisk
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 6Your prep station before cooking begins
The Protein (0/3)
The Spice Blend (0/1)
The Pantry (0/2)
Almonds are not coated evenly.
Make sure to toss the almonds thoroughly in the egg white mixture to ensure even coating.
Almonds are burning.
Reduce the oven temperature slightly or shorten the baking time.
Chef's Notes
Toast nuts in a single layer for even browning and crispness. Avoid overcrowding the pan.
Stir nuts halfway through baking to ensure all sides are toasted and coated with the spiced mixture.
Serve warm or at room temperature. Excellent with cheese boards, charcuterie, or as a snack.
Store cooled nuts in an airtight container at room temperature for up to 1 week.
The Method
PREHEAT
Preheat oven to 300°F (150°C).
Uneven heating: Hot spots in the oven can cause uneven browning. Rotate the tray halfway through if your oven is known for uneven heat.
Oven is preheated to the correct temperature.
WHISK
In a medium bowl, whisk the egg white (1 large) until frothy but not stiff.
Over-whisking: Do not whip until stiff peaks form, or the coating will be brittle rather than crunchy.
Egg white is frothy and bubbly, but not forming stiff peaks.
ADD
Add the sugar, rosemary, salt, and cayenne pepper (¼ tsp) to the egg white (1 large) and whisk to combine.
Uneven coating: If the sugar isn't fully dissolved, it will clump rather than coat the nuts.
Spices and sugar are evenly incorporated into the egg white mixture.
TOSS
Add the Marcona almonds (3 cups) to the bowl and toss to coat evenly with the egg white (1 large) mixture.
Over-tossing: Toss gently; aggressive mixing can break the frothy structure of the egg white.
All almonds are coated with the egg white and spice mixture.
SPREAD
Spread the almonds in a single layer on a baking sheet lined with parchment paper.
Uneven roasting: Overlapping nuts will result in soft, chewy spots instead of a uniform crunch.
Almonds are spread in a single layer with no overlapping.
BAKE
Bake for 20 minutes, or until the egg white (1 large) coating is dry and the almonds are lightly toasted.
Burning: Nuts can go from toasted to burnt very quickly; watch closely in the final minutes.
Almonds are lightly toasted and the egg white coating is dry to the touch.
COOL
Remove from the oven and let cool completely on the baking sheet before serving. The coating will crisp up as it cools.
Soft texture: Packing or moving nuts while warm will prevent the coating from crisping properly.
Almonds are completely cool to the touch and the coating is crisp.
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