Hot and Smokey Chili-Spiced Almonds

  • Total Time: 1 hours  15 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Fun to make and eat — a great family activity that yields
great snacks to give as gifts!

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1.) Preheat the oven to 275°F.

2.) Combine egg white and water in a large bowl
and whisk vigorously until frothy. Stir in the
almonds until coated with the mixture then
transfer to a colander and let drain 5 minutes.

3.) Meanwhile, combine the sugar, salt, paprika, chili
powder, cumin, coriander and cayenne pepper
in a bowl. Transfer the almonds to a large plastic
bag, add the paprika mixture and shake until
coated. Spread the almonds onto a large baking
sheet in as close to a single layer as you can.

4.) Bake for 1 hour, stirring every 15 minutes, until
roasted. Remove from oven and immediately
transfer to a clean baking sheet. Let cool
5 minutes then separate any that clumped
together. Cool completely (the almonds will crisp
as they cool) then store in a re-sealable container
or bag. Can be frozen for up to 6 months.


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