
Recipe
1/4 cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 pound (about 3 cups) Marcona or raw whole almonds, (see Tip)
Preparation
Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.
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.
Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° 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.
No comments:
Post a Comment