Chili-spiced Almonds

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Nutritional Info
  • Servings Per Recipe: 11
  • 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

View full nutritional breakdown of Chili-spiced Almonds calories by ingredient
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I started with a CL recipe, cut the sugar in 1/2, upped the salt and added cayenne. Love it! I started with a CL recipe, cut the sugar in 1/2, upped the salt and added cayenne. Love it!
Number of Servings: 11


    1 tablespoon water
    1 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 paprika
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 teaspoon chili powder
    1 tsp cayenne
    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 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

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