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Spiced Almonds
These are some heavenly spiced almonds and our Smoked Sweet Paprika, De Arbol Chile powder and sweet granulated brown sugar gives these almonds an intense, rich and smoky flavor. We're big fans of De Arbol Chile powder over the more common Cayenne Pepper as many competition chili chefs find the flavor of the de Arbol peppers to be superior to other chile peppers.
Our top quality smoked paprika made the traditional way by drying freshly harvested ripe red pimento peppers in low-lying, adobe smoke houses that are delicately heated by smoking grills fired with slow-burning oak planks.
Ingredients:
- 1/4 cup light brown sugar
- 2 teaspoons Ground Cumin
- 1 teaspoons Smoked Sweet Paprika
- 1 teaspoon Dried Thyme
- 1 teaspoon Coarse Sea Salt
- 1/2 teaspoon DeArbol Chile Powder (8 on a heat scale of 10)
- 1 large egg white
- 1 tablespoon water
- 3 cups raw, unsalted almonds
Instructions:
- Preheat oven to 275 degrees F
- Whisk brown sugar, Ground Cumin, Paprika, Thyme, Salt and Chile Powder in a large bowl.
- Whisk egg white and water in a medium bowl until foamy.
- Add almonds to egg white mixture and toss to coat.
- Drain any excess egg mixture and add almonds to the spices and toss again to coat with spices.
- Spread in an even layer on a baking sheet covered with parchment paper.
- Bake in oven, stirring every 15 minutes for 45 minutes.
- Let cool and store about 1-2 weeks in an airtight container.
Makes 3 cups - 12 servings.
Nutrition Facts
Amount Per Serving
Calories 221.00
Total Fat 18.00g
Saturated Fat1.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol 0.00g
Sodium 200.00mg
Potassium mg
Total Carbohydrate 10.00g
Dietary Fiber4.00g
Total Sugars5.00g
Protein 8.00g
These are some heavenly spiced almonds and our Smoked Sweet Paprika, De Arbol Chile powder and sweet granulated brown sugar gives these almonds an intense, rich and smoky flavor. We're big fans of De Arbol Chile powder over the more common Cayenne Pepper as many competition chili chefs find the flavor of the de Arbol peppers to be superior to other chile peppers.
Our top quality smoked paprika made the traditional way by drying freshly harvested ripe red pimento peppers in low-lying, adobe smoke houses that are delicately heated by smoking grills fired with slow-burning oak planks.
Ingredients:
- 1/4 cup light brown sugar
- 2 teaspoons Ground Cumin
- 1 teaspoons Smoked Sweet Paprika
- 1 teaspoon Dried Thyme
- 1 teaspoon Coarse Sea Salt
- 1/2 teaspoon DeArbol Chile Powder (8 on a heat scale of 10)
- 1 large egg white
- 1 tablespoon water
- 3 cups raw, unsalted almonds
Instructions:
- Preheat oven to 275 degrees F
- Whisk brown sugar, Ground Cumin, Paprika, Thyme, Salt and Chile Powder in a large bowl.
- Whisk egg white and water in a medium bowl until foamy.
- Add almonds to egg white mixture and toss to coat.
- Drain any excess egg mixture and add almonds to the spices and toss again to coat with spices.
- Spread in an even layer on a baking sheet covered with parchment paper.
- Bake in oven, stirring every 15 minutes for 45 minutes.
- Let cool and store about 1-2 weeks in an airtight container.
Makes 3 cups - 12 servings.
Nutrition Facts
Amount Per Serving
Calories 221.00
Total Fat 18.00g
Saturated Fat1.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol 0.00g
Sodium 200.00mg
Potassium mg
Total Carbohydrate 10.00g
Dietary Fiber4.00g
Total Sugars5.00g
Protein 8.00g