Spanish Spiced Almonds

Tis the time of year for holiday parties and festivities. The most wonderful time of the year in my book. What could be better than eating good food and drinking a few festive drinks with family and friends? What goes better with a festive cocktail then a little spicy crunch? These Spanish spiced almonds are the perfect accompaniment. They also make great hostess gifts, and who doesn't need at least a couple hostess gifts over the holidays? You might want to make an extra batch of these...they are extremely addictive!

Spanish Spiced Almonds (adapted from Eating Well)

1/4 cup light brown sugar

2 teaspoons ground cumin

1 teaspoon hot paprika

1 teaspoon rosemary, chopped

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 large egg white

1 tablespoon water

1 pound (about 3 cups) Marcona or raw whole almonds

Preheat oven to 275°F. Lightly coat a large rimmed baking sheet with olive oil.

Whisk brown sugar, cumin, paprika, rosemary, salt and cayenne in a large bowl. 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. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet.

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. Let cool before serving, about 20 minutes.

Comments

Autumn Lovin'

Yes, I realize that we are almost half way through September and I have yet to publish a post for this month. My apologies. To make up for it, I have a double post of good fall recipes for you. Here you go: Fall. I love it for so many reasons. The first reason being how everything outside is so beautiful. Trees are dressed in brilliant shades of warm colors. I love the crisp air. I love pulling out the sweaters and jeans. I love tailgating. There are so many wonderful things about fall, I haven’t even gotten to the food yet! I absolutely love fall foods. Low and slow stews, caramel apples, mulled cider, warm donuts…I could go on but I’m afraid I’d drool all over the keyboard. What do you love most about fall? Game Day Cookies So here are the ingredients: first cool weather of the year, first weekend of college football and your husband is hosting a poker party. What does that add up to? Baking of course. I decided that those ingredients were the perfect recipe for game day coo

Shortbread Cookies

This is one of those recipes that you will either love me for or curse the day that I was born. (It's August 6 for those of you who make these and then step on the scale.) These cookies contain about a stick of butter per cookie...well, that might be a slight exaggeration, but that is precisely why they are so irresistible. I made these a couple weeks ago and what I wouldn't give right now for one of these crumbly, decadent, sweet cookies melting in my mouth as I write this. Sadly, they were polished off within a day or two of making them. Yes, August 6 was on the receiving end of some curses the other week. Poor August 6. This is a recipe I got from Barefoot Contessa. What I love about it, other than the fact that they are downright addictive, is that it only takes a few ingredients and it is pretty quick and easy to put together. You don't need a lot of special equipment, but if you have a shortbread cookie cutter, that would make it just that much easier. Sinc

Chocolate Chip Nut Bars

Let me introduce you to your new favorite dessert. Not only will this be your favorite because it tastes so delicious, but its so easy to make and you probably already have all, if not most, of the ingredients in your pantry. Am I the only one who does this? Before I recycle a magazine, I go through it and tear out the pages I think I'll want to keep. This helps in getting tons of magazines out of the house, but then I end up with a binder of pages that I will go through and eventually throw away. However, I found this gem of a recipe in that pile. It is from an issue of Kraft Food and Family years ago. The magazine uses this recipe as a perfect compliment to coffee, and oh please don't torture me, I'm sure it is absolutely divine with coffee. I have been accompanying these bars with a good old glass of milk and it is a delight. I'm sure a glass of red wine wouldn't be a bad partner either... These are best when they are warmed so that the chocolate is me

Aisle Twelve

Search This Blog