Spiced Spanish Almonds
Recipe: #11361
November 27, 2013
Categories: Snacks, Almond, Appetizers, Spanish, Baby Shower, Christmas, Game/Sports Day, New Years, Oven Bake Gluten-Free, Low Cholesterol, Non-Dairy, Vegetarian, Spicy, more
"This recipe is from Eating Well. I usually do a mix of almonds and roasted peanuts."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (47.1 g)
- Calories 242.8
- Total Fat - 20 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 206.4 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 3.9 g
- Sugars - 6 g
- Protein - 8.5 g
- Calcium - 94.9 mg
- Iron - 1.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray or line with parchment paper.
Step 2
Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. Set aside.
Step 3
Whisk egg white and water in a medium bowl until foamy. Add almonds and stir to coat. Pour through a sieve to drain off excess egg white.
Step 4
Transfer the almonds to the bowl of spices; stir well to coat, then spread evenly on the prepared baking sheet.
Step 5
Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more.
Step 6
Let cool before serving, about 20 minutes.
Tips
No special items needed.
0 Reviews
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