MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Spanish Almonds
Categories: Snacks, Nuts, Herbs, Chilies
Yield: 9 Servings

1/4 c Light brown sugar
2 ts Ground cumin
1 ts Hot paprika
1 ts Dried thyme
1 ts Kosher salt
1/2 ts Cayenne pepper
1 lg Egg white
1 tb Water
1 lb Marcona or raw whole almonds

Set oven @ 275+|F/135+|C.

Coat a large rimmed baking sheet with cooking spray.

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.

Bake the almonds for 30 minutes. Stir, reduce the oven
temperature to 200 degrees and bake until the almonds are
dry and golden, about 30 minutes more. Let cool before
serving, about 20 minutes.

* TIP: Spanish Marcona almonds have recently become more
popular and more available. They're a little flatter than
ordinary almonds, with a richer flavor. Always skinned,
most Marcona almonds have already been sauteed in oil and
lightly salted when you get them. For this recipe, select
unsalted and oil-free nuts if you can, though either will
work well. Find them in specialty stores or online at
tienda.com.

MAKE AHEAD TIP: Store in an airtight container for up to 1
week.

EatingWell.com | January 2015

MM Format by Dave Drum - 03 January 2015

Uncle Dirty Dave's Archives

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... Puritan's Second Law: If it feels good, don't do it.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)