Spicy hot, sweet, sugar sweet coated almonds. So good you can’t stop nibbling these dangerously delicious treats. Perfect to serve with a glass of wine or port. Wonderful to give as hostess gifts. And wonderfully easy to make.
SPICY SWEET ALMONDS (yield 4 cups)
1 tbsp. water
1 large egg white
1 pound raw, unblanched almonds
1/2 cup sugar
1 tbsp. sea salt
1 tsp. Spanish smoked paprika
1/4 to 1/2 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp chili powder.
Preheat oven to 300°F.
Combine 1 tbsp. 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.
Combine sugar, salt, paprika, cumin, coriander, chili powder and cayenne in a large bowl. Stir well. Add almonds and toss to coat. Spray a rimmed baking sheet with cooking spray, or rub with a little vegetable oil. Spread almond mixture in a single layer. Bake at 300°F. for 15 minutes. Stir almond mixture; reduce oven temperature to 275°F. Bake an additional 40 minutes, stirring every 10 minutes. Remove from oven; cool 5 minutes then immediately scrap the nuts and break apart any clusters. Cool completely.
SPICY SWEET ALMONDS | Print |
- SPICY SWEET ALMONDS (yield 4 cups)
- 1 tbsp. water
- 1 large egg white
- 1 pound raw, unblanched almonds
- ½ cup sugar
- 1 tbsp. sea salt
- 1 tsp. Spanish smoked paprika
- ¼ to ½ tsp. cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp chili powder.
- Combine 1 tbsp. 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.
- Combine sugar, salt, paprika, cumin, coriander, chili powder and cayenne in a large bowl.
- Stir well. Add almonds and toss to coat.
- Spray a rimmed baking sheet with cooking spray, or rub with a little vegetable oil.
- Spread almond mixture in a single layer.
- Bake at 300°F. for 15 minutes.
- Stir almond mixture; reduce oven temperature to 275°F.
- Bake an additional 40 minutes, stirring every 10 minutes.
- Remove from oven; cool 5 minutes then immediately scrap the nuts and break apart any clusters.
- Cool completely.
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