Chili-Spiced Almonds

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.

Yield: 4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 7.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.1g
  • Carbohydrate: 6g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 221mg
  • Calcium: 1mg

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

Preparation

  1. 1. Preheat oven to 300°.
  2. 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. 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.
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