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
Post a Comment