I’ve never made these before but they are everywhere this time of year. I read this recipe and couldn’t believe how simple it sounded. I added some cayenne pepper to the mix to add a little heat. Super simple and great to have around the house for a little snack. I was devouring them well I was cooking dinner – yikes, might not have room for that tenderloin after all.
By the way, Spanish smoked paprika is my new favorite thing. Just thought I should tell you. I use it in everything – on eggs, potatoes, tacos…yes, everything!
adapted from Cookinglight magazine
- 1 tablespoon water
- 1 large egg white
- 1 pound raw, unblanched almonds
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Cooking spray
1. Preheat oven to 300°.
2. Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy. Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
3. Combine almonds, sugar, and next 5 ingredients (through cayenne pepper) in a large bowl; toss to coat. Spread almond mixture in a single layer on a jelly roll pan coated with cooking spray. Bake at 300° for 15 minutes. Stir almond mixture; reduce oven temperature to 275°. Bake an additional 40 minutes, stirring every 10 minutes. Remove from oven; cool 5 minutes. Break apart any clusters. Cool completely.
4. Enjoy, by the handful or just one at a time. Save them in a glass jar or Tupperware container.