Spiced Spainish Almonds

The combination of salty, sweet and smokey is sure to be a hit at your next party!A helpful hint is to double the batch because they won't last long and to keep them away from me because this is one of my favorite snack recipes. Almonds are packed with protein and when eaten in moderation (8 almonds) promotes lower cholesterol levels, prevents heart disease and can help with weight loss!

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)

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.

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