Spicy Almonds

While the weather is still cool, put your oven to good use and make up a reasonably healthy snack for almost guilt-free munching! This is how I like to make them but, as you can see, there is plenty of room to create your own flavor palette. I prefer almonds but can’t see how you could go wrong using any other kind that is a favorite.

Spicy Almonds
1 pound shelled almonds (don’t need to be blanched.)
1 egg white
1 tablespoon water
1 teaspoon vanilla extract
1 cup granulated sugar
1/4 cup brown sugar
2 teaspoons salt (I substitute 1 teaspoon for smoked salt)
1 teaspoon chili flakes
1 ½ teaspoon ground cinnamon
½ teaspoon black pepper

Preheat oven to 300 degrees.

Line a baking sheet with parchment paper.

Place almonds in a large mixing bowl. Whip the egg white, water, and vanilla together. It should be frothy not like making meringue. Pour the mixture over the nut and add the rest of the ingredients and mix well to coat and distribute the spices/pepper, etc.

Bake for approximately 25-30 minutes. Check every few minutes to prevent burning and to stir around the nuts for even toasting. Remove from oven and cool thoroughly. They keep well at room temperature in a sealed container.