Ingredients
- 1/4 cup light brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 large egg white
- 1 tablespoon water
- 1 pound (abo Marcona or raw whole almonds, (see Tip)
Cooking Directions
Step 1
Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.
Step 2
Whisk brown sugar, cumin, paprika, thyme, 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.
Step 3
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.
Nutrition Info
- Serving: Per serving
- Calories: 245
- Carbohydrates: 12g
- Fat: 19g
- Protein: 8g
- Dietary Fiber: 5g
- Saturated Fat: 1g
- Monounsaturated Fat: 12g
- Cholesterol: 0mg
- Potassium: 5mg
- Sodium: 99mg
- Exchanges: 1/2 other carbohydrate, 4 fat
- Carbohydrate Servings: 1/2