Chili-Spiced Almonds
Chili-Spiced Almonds
These flavorful nuts make a convenient, portable snack. Store at room temperature in an airtight container for up to a week.
Ingredients
- 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
- Cooking spray
Instructions
Preheat Oven
- Preheat oven to 300°.
Coat Almonds with Egg Whites
- 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.
Coat Almonds in Spice Mix and Cook
- Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl, and 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 and cool 5 minutes.
Cool and Break Clusters
- About 5 minutes after they removed from the oven, break apart any clusters.
- Cool completely before serving.
Notes
Found online at: https://www.myrecipes.com/recipe/chili-spiced-almonds