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.

How to Make It

Step 1

Preheat oven to 300°.

Step 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.

Step 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.

Ratings & Reviews

portland's Review

wakimmr
October 31, 2014
easy, but nothing special.

Romaba9's Review

WestSeattleCook
May 03, 2014
YUM! Can't stop eating them. I was a little concerned about the amount of sugar, but when they are cooked it is perfect. I'll be making these again - SOON!

LightestFan's Review

Romaba9
January 13, 2014
N/A

KathleenLee's Review

Laurie18
May 22, 2013
N/A

mehalloran's Review

LightestFan
December 21, 2011
Disappointing - some came out burnt despite frequent stirring and care with temperature. Even the ones that were not burnt tasted, well, burnt. Such promise going into the oven, and now, I'm afraid to give them to the people they were supposed to be gifts for. I think there is a mistake in the recipe.

wakimmr's Review

KathleenLee
December 10, 2010
Making these for the holidays for the second year...they are a hit! I could not find spanish smoked paprika so i used 1/2 t of regular paprika and added a 1/2 t of chipotle powder. Adds the missing smokey flavor with an added kick. YUM

pogomiss's Review

DPgal1881
October 17, 2010
I followed the advice of other readers and halved the salt. Not sure if it was my oven temperature or the fact I used parchment paper. I stirred every 10 minutes but a few came out a little burned tasting. The spicy component is sublte. Starts with sweet and then a little spice with very little kick. They were better the second day for some reason!

carlehorton's Review

jkatone72
July 08, 2010
I make this recipe over and over again - year round. Its absolutely delicious - a great spicy and sweet flavor. I usually double it because it goes quickly. Be sure to break apart the clusters before they cool completely. Once they're cooled it'll take an ice pick to break them apart.

jkatone72's Review

mehalloran
December 28, 2009
We loved these almonds. Have already made them several times this month. Great snack!

Laurie18's Review

Keesexter
December 27, 2009
I made these and they were sort of easy. I like when you let things go for 40 minutes but these you had to stir every 10 minutes during that 40 minutes. I will say everyone was eating them and loving them.