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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 25 |
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Cooking Light, DECEMBER 2009 Ingredients:
1 tablespoon water |
1 large egg white |
1 lb raw unblanched almonds |
1/2 cup sugar |
1 tablespoon salt |
1 teaspoon spanish smoked paprika |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon chili powder |
cooking spray |
Directions:
1. Preheat oven to 300°.
2. Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy.
3. Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
4. Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat.
5. Spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray.
6. 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.
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