Citrus &Amp; Spice Marcona Almonds

1. Preheat oven to 350°F

2. Line a large baking sheet with parchment.

3. Whisk together egg white, orange juice, zest, salt, cumin, and paprika in a bowl, then add almonds and toss to coat.

4. Spread almonds evenly on baking sheet for 10 minutes. Remove from oven and mix the nuts around, return to oven for another 10 minutes or until golden.

5. Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool).

6. Loosen nuts from parchment with a spatula and transfer to a bowl.

7. Note: These almonds can be made several days in advance and kept in an airtight container at room temperature.

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Nutrient	Quantity
Total fats	0.3743 g
Protein	3.9015 g
Carbohydrates	1.5531 g
Energy	25.044 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.005 g
Water	33.6095 g
Aspartic acid	0.4229 g
Calcium, Ca	13.9705 mg
Lutein + zeaxanthin	119.5737 g
Fiber, total dietary	0.3212 g
Fatty acids, total saturated 22:0	0.0003 g
Carotene, beta	160.1375 g
Niacin	0.1612 mg
Vitamin A, RAE	15.3509 g
Arginine	0.2213 g
Riboflavin	0.1569 mg
Tocopherol, beta	0.002 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.0023 g
Glutamic acid	0.5262 g
Sodium, Na	56.9867 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0029 g
Total lipid (fat)	0.3743 g
Manganese, Mn	0.0484 mg
Fructose	0.0617 g
Proline	0.1592 g
Fatty acids, total saturated 16:0	0.0214 g
Sucrose	0.0278 g
Choline, total	1.2387 mg
Sugars, total	0.7514 g
Serine	0.2675 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0056 g
Vitamin B-6	0.0206 mg
Selenium, Se	6.696 g
Ash	0.3531 g
Fatty acids, total saturated 18:1 undifferentiated	0.1539 g
Pantothenic acid	0.0869 mg
Phenylalanine	0.2304 g
Copper, Cu	0.0231 mg
Betaine	0.1398 mg
Thiamin	0.0144 mg
Methionine	0.1331 g
Iron, Fe	0.8551 mg
Carbohydrate, by difference	1.5531 g
Phosphorus, P	12.8733 mg
Folate, total	3.2567 g
Tocopherol, gamma	0.0204 mg
Alanine	0.2368 g
Valine	0.2719 g
Fatty acids, total saturated 18:2 undifferentiated	0.0762 g
Glycine	0.1413 g
Carotene, alpha	3.7312 g
Glucose (dextrose)	0.1273 g
Fatty acids, total saturated 14:0	0.0013 g
Zinc, Zn	0.0878 mg
Isoleucine	0.2218 g
Maltose	0.0231 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	0.0812 g
Tocotrienol, gamma	0.0005 mg
Leucine	0.3413 g
Tocotrienol, alpha	0.0227 mg
Vitamin A, IU	306.8788 IU
Folate, DFE	3.2567 g
Tryptophan	0.0417 g
Vitamin C, total ascorbic acid	2.6693 mg
Phytosterols	1.7202 mg
Galactose	0.0242 g
Fatty acids, total polyunsaturated 18:1 c	0.0092 g
Fatty acids, total saturated 20:0	0.0003 g
Lactose	0.0231 g
Tyrosine	0.1532 g
Vitamin B-12	0.0297 g
Vitamin K (phylloquinone)	0.5236 g
Fatty acids, total saturated	0.0296 g
Histidine	0.0973 g
Fatty acids, total monounsaturated	0.159 g
Threonine	0.1514 g
Folate, food	3.2567 g
Cryptoxanthin, beta	44.3012 g
Vitamin E (alpha-tocopherol)	0.2044 mg
Magnesium, Mg	9.0648 mg
Lysine	0.2705 g
Potassium, K	96.0073 mg
Cystine	0.0963 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Orange	1	0	0	0
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Egg white	1	17.16	0.2409	0.0561
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
almond brown	2 cups	0	0	0