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Spiced Spanish Almonds

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  1 Hour 30 Minutes
  12 servings, 1/4 cup each
Salty, sweet and laced with smoke—the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese.

Make Ahead Tip: Store in an airtight container for up to 1 week.
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)
Spiced Spanish Almonds Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   12 servings, 1/4 cup each
Calories: 245
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 12g
Sodium: 99mg
% Cal. from Fat: 70%
Fat. Total: 19g
Protein: 8g
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