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Chili-Spiced Almonds

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins
Yield

4 cups (serving size: 2 tablespoons)

These flavorful nuts make a convenient, portable snack. Store at room temperature in an airtight container for up to a week.

Ingredients

  • 1 tablespoon water
  • 1 large egg white
  • 1 pound raw, unblanched almonds
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • Cooking spray

Nutrition Information

  • calories 98
  • fat 7.2 g
  • satfat 0.5 g
  • monofat 4.5 g
  • polyfat 1.6 g
  • protein 3.1 g
  • carbohydrate 6 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 221 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy. Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.

  3. Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat. Spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 300° for 15 minutes. Stir almond mixture; reduce oven temperature to 275°. Bake an additional 40 minutes, stirring every 10 minutes. Remove from oven; cool 5 minutes. Break apart any clusters. Cool completely.