We love to snack on raw almonds. All day, everyday. But once in a great while, we crave spicy, garlicky and really salty versions. I tried making them using olive oil, cooking spray and even melted butter but for some reason, the spices do not stay on the nuts. After the nuts have cooled off out of the oven, we find the spices at the bottom of the pan.
This recipe came from an article I read from some old magazine. It was so old I don’t even remember which magazine was it! The article just mentioned in passing using egg to coat the nuts before baking. So here’s my experimental spicy nuts, using egg white wash. The first batch turned out okay.
- 1 lb raw almonds
- 1 egg white
- 1 tbs water
- 1 tbs chilli powder
- 2 tsp cayenne pepper
- 2 tbs garlic powder
- 1 tbs sugar
- 3 tsp salt
- 1 tbs dried rosemary
- In a bowl, lightly beat egg white and water until foamy.
- Add almonds and stir until all coated. Place on a strainer to drain (about 3 minutes)
- In another bowl, mix all spices. Add almonds and stir to coat.
- Preheat oven to 250F. Place almonds on a baking sheet in one layer. Bake for 40 minutes.
- Stir almonds using spatula and then spread again in one layer. Bake for another 30 minutes.
- Loosen the almonds with spatula but leave on the baking sheet until cool.
- Store in airtight container.