Spiced Spanish Almonds
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.
Prep Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
12 servings, 1/4 cup each
Ingredients
-
1/4 cup light brown sugar
-
2 teaspoons ground cumin
-
1 teaspoon hot paprika
-
1 teaspoon dried thyme
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1 teaspoon kosher salt
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1/4 teaspoon cayenne pepper
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1 large egg white
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1 tablespoon water
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1 pound (about 3 cups) Marcona or raw whole almonds, (see Tip)
Directions
1.
Preheat oven to 275 degrees F. Coat a large rimmed baking sheet with cooking spray.
2.
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.
3.
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.
Tips:
Tip: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sauteed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. Find them in specialty stores or online at tienda.com.
MAKE AHEAD TIP: Store in an airtight container for up to 1 week.
Nutrition information
Calories 245, Total Fat 19 g, Saturated Fat 1 g, Monounsaturated Fat 12 g, Sodium 99 mg, Carbohydrate 12 g, Fiber 5 g, Protein 8 g, Potassium 5 mg. Exchanges: Other Carbohydrate 0.5,Fat 4.
Percent Daily Values are based on a 2,000 calorie diet
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