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Nuts: Red-Hot Almonds

Source of Recipe

Adapted from Almond Board of California


List of Ingredients

1 egg white
1 tablespoon water
1 to 2 teaspoons red food-color gel (optional; see note)
1 pound (3 cups) whole almonds, blanched or with skins
3 tablespoons sugar
1 tablespoon cinnamon
1/8 teaspoon cayenne pepper, or more to taste
½ teaspoon coarse salt




Recipe

Preheat oven to 275 F. Line a sided baking sheet with greased foil or parchment paper.

Whisk egg white and water together until foamy. Gradually whisk in red food color, adding enough to make the mixture a bright, saturated red. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain.

Stir together sugar, cinnamon, cayenne pepper and salt in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200 F and continue baking 20 more minutes. Let cool completely before serving. Serve or store airtight for up to a week. Makes 16 servings.


Note: If using red food coloring, use blanched almonds (available at Central Market in the bulk department) to achieve a bright red color.


PER SERVING: Cal 187 (68% fat) Fat 14 g (1 g sat) Fiber 4 g No chol Sodium 63 mg Carb 6 g Calcium 98 mg