Fast and Easy Recipe For Holiday Smoky and Spicy Almonds

12 Days of Edible Gifts: Smoky and Spicy Almonds

December 17, 2009

Whether it's sweet, spicy pecans or smoky cashews, nuts have always been a part of my holiday tradition. This year, I decided, would be no different, only I would combine my nut of choice, crunchy roasted almonds, with all of my favorite flavor profiles — smoky, spicy, slightly garlicky — to create the most satisfying holiday snack ever. Because these nuts don't require a lot of energy, they're fantastic to give away as edible gifts over and over again. See the recipe when you read more.

Original Recipe

Smoky and Spicy Almonds

Easy Recipe For Smoky Chili Garlic Almonds

Ingredients

1 tablespoon water
1 large egg white
1/4 cup sugar
1/2 tablespoon garlic salt
1/2 tablespoon Bacon Salt
1 teaspoon pimentón or paprika
3/4 teaspoon ground cumin
1/4 teaspoon Worcestershire sauce
3/4 teaspoon cayenne pepper
1/2 teaspoon ancho chili powder
1/4 teaspoon ground white pepper
2 dashes hot sauce
1 pound roasted almonds
Cooking spray

Directions

Preheat oven to 300ºF.
In a large bowl, combine water and egg white and whisk until foamy.
In another bowl, mix together sugar, garlic salt, Bacon Salt, paprika, cumin, hot sauce, Worcestershire, cayenne, ancho chili powder, and white pepper. Stir to combine, then whisk in egg white mixture.
Add almonds; toss to coat. Spread almonds in a single layer on a large, foil-covered baking sheet coated with cooking spray.
Bake at 300ºF for 20 minutes; stir almond mixture and reduce oven temperature to 275ºF. Bake another 40 minutes, stirring occasionally, about every 10 minutes. Remove from oven and cool completely.

Makes 4 cups.