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Spiced Spanish Almonds

March/April 2007

Your rating: None Average: 3.8 (56 votes)

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.



READER'S COMMENT:
"These have become my favorite "host/hostess" present when going out. I add a little more cayenne pepper to the mix as the oven roasting takes away some of the bite. Delicious! "
Spiced Spanish Almonds Recipe

Makes: 12 servings, 1/4 cup each

Active Time:

Total Time:

Ingredients

  • 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)

Preparation

  1. Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 1 week.
  • 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.

Nutrition

Per serving: 245 calories; 19 g fat (1 g sat, 12 g mono); 0 mg cholesterol; 12 g carbohydrates; 8 g protein; 5 g fiber; 99 mg sodium; 5 mg potassium.

Nutrition Bonus: Vitamin E (30% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 4 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
Mediterranean
Spanish
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Appetizers
Snack
Type of Dish
Appetizer
Snack
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
March/April 2007
20 minute dinner recipes
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