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Spiced Spanish Almonds




Source of Recipe


Life Script


Recipe Introduction


Salty, sweet and laced with smoke — the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese.



List of Ingredients




Spiced Spanish Almonds


1/4 cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 pound (about 3 cups) Marcona or raw whole almonds, (see Tip)


Recipe




Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.

Whisk brown sugar, cumin , paprika, thyme, salt and cayenne in a large bowl. Whisk egg white and water in a medium bowl until foamy. Add almonds and stir to coat; pour through a sieve to drain off excess egg white. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet.

Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.

Tip:
Tip: Spanish Marcona almonds have recently become more popular and more available. They’re a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them. For this recipe, select unsalted and oil-free nuts if you can, though either will work well. Find them in specialty stores or online at tienda.com.

Nutritional Information:

Per serving
Calories 245 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 12 g
Dietary Fiber 5 g
Fat 19 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 8 g
Potassium 5 mg
Sodium 99 mg
Iron -
Cholesterol 0 mg