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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These flavorful nuts make a convenient, portable snack. Store at room temperature in an airtight container for up to a week. Ingredients:
1 tablespoon water |
1 large egg white |
1 pound 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. Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
3. Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat. Spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray. 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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