Chili-Spiced Almonds

Chili-Spiced Almonds Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins

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


4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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


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


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.

David Bonom,

Cooking Light

December 2009
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