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 servings

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



    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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