Hot and Smoky Chili-Spiced Almonds
Total Time: 01h 15m
Hands-on Time: 00h 15m
Makes: 4 servings
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!
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Ingredients
- 1 large egg white
- 1 tablespoon water
- 1 pound whole natural almonds
- ⅓ cups Frontier Co-op® Organic Fair Trade Cane 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
Directions
- Preheat oven to 275 degrees. In a large bowl, add egg white and water, then whisk vigorously until frothy.
- Stir in almonds until coated with mixture, then transfer to a colander and let drain 5 minutes.
- Meanwhile in a bowl, combine sugar, salt, smoked paprika, chili powder, cumin, coriander and cayenne pepper.
- 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).
- 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.
- Store in a re-sealable container or bag. Can be frozen for up to 6 months.
