Chili-spiced Almonds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
1 tablespoon water1 large egg white $1 pound raw, unblanched almonds (2.25 cups)1/4 cup sugar (original recipe called for 1/2 cup)1 tablespoon salt (up to 2 of kosher)1 teaspoon Spanish smoked paprika1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon chili powder1 tsp cayenneCooking 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 chili powder) 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.
Serving Size: 1/4 cup
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 chili powder) 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.
Serving Size: 1/4 cup
Nutritional Info Amount Per Serving
- Calories: 188.7
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 641.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.9 g
- Protein: 6.6 g
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