Rating: 4 stars
13 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 5

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

David Bonom
Recipe by Cooking Light December 2009

Gallery

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

Recipe Summary

Yield:
4 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

  • 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.

Nutrition Facts

98 calories; fat 7.2g; saturated fat 0.5g; mono fat 4.5g; poly fat 1.6g; protein 3.1g; carbohydrates 6g; fiber 1.8g; cholesterol 0mg; iron 0mg; sodium 221mg; calcium 1mg.
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