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)
Preheat oven to 275 degrees 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 degrees 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 Publisher. All rights reserved.
nutrition information per serving
245 calories; 19g total fat; 1g total saturated fat; 0mg cholesterol; 99mg sodium; 12g carbohydrates; 5g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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