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Savoury roasted chili almonds




Source of Recipe


First published in Chatelaine's 10/2004 issue


List of Ingredients




1 egg white
1 tbsp (15 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) salt
2 cups (250 mL) whole almonds with skin on



Recipe



Preheat oven to 350F (180C). Oil a large rimmed baking sheet. In a large bowl whisk egg white until frothy. Whisk in chili powder, cumin and salt. Add almonds and stir until evenly coated. Turn onto baking sheet and spread out in one layer. Bake until almonds look dry-roasted, from 12 to 15 minutes. Stir halfway through. Nuts will keep well stored in an airtight container in a cool place up to 3 days.