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Spiced Spanish Almonds

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Source: © EatingWell Magazine

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Active Time:  10 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  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.

RECIPE INGREDIENTS

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 Cooking.com

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DIRECTIONS

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: Yield: 12 servings, 1/4 cup each

Calories:

245

Fat, Saturated:

Fiber:

Carbohydrates, Total:

12g

Sodium:

99mg

% Cal. from Fat:

70%

Fat. Total:

19g

Protein:

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Spiced Spanish Almonds

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