Hot and Smokey Chili-Spiced Almonds

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  • Total Time: 1 hrs 15 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 4 cups

These warm and spicy almonds featuring smoked paprika, cumin and cayenne are fun to make and eat — a great family activity that yields great snacks to give as gifts!


  • 1 large egg white

    1 tablespoon water

    1 pound whole natural almonds

    ⅓ cups sugar

    1 tablespoon Frontier Co-op Sea Salt

    1½ teaspoons Frontier Co-op Smoked Paprika

    1 teaspoon Frontier Co-op Chili Powder

    1 teaspoon Frontier Co-op Cumin, Ground

    ½ teaspoon Frontier Co-op Ground Coriander

    ½ teaspoons Frontier Co-op Cayenne


    1. Preheat oven to 275 degrees. In a large bowl, add egg white and water and whisk vigorously until frothy.
    2. Stir in almonds until coated with mixture, then transfer to a colander and let drain 5 minutes.
    3. Meanwhile, in a bowl combine sugar, salt, smoked paprika, chili powder, cumin, coriander and cayenne pepper.
    4. Place almonds in a sealable container or bag, add paprika mixture and shake until well coated. Spread almonds onto a large baking sheet in a single layer (or as close to single layer as you can).
    5. 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 and cool completely. The almonds will crisp as they cool.
    6. Store in a re-sealable container or bag. Can be frozen for up to 6 months.

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