Post by Loupy on Jul 11, 2010 14:05:58 GMT -7
Spiced Spanish Almonds
Makes 12 servings
1/4 cup each
Ingredients:
¼ cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 pound (about 3 cups) Marcona or raw whole almonds
Instructions:
1. Preheat oven to 275°F.
Coat a large rimmed baking sheet with cooking spray.
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.
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.
Store in an airtight container for up to 1 week.
(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 sautéed 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 http://www.tienda.com.)
Nutrition Information:
Per serving: 245 calories;
19 g fat
1 g sat,
12 g mono
0 mg cholesterol
12 g carbohydrate
8 g protein
5 g fiber
99 mg sodium
5 mg potassium.
Nutrition bonus: Vitamin E (30% daily value).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 4 fat
Makes 12 servings
1/4 cup each
Ingredients:
¼ cup light brown sugar
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 large egg white
1 tablespoon water
1 pound (about 3 cups) Marcona or raw whole almonds
Instructions:
1. Preheat oven to 275°F.
Coat a large rimmed baking sheet with cooking spray.
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.
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.
Store in an airtight container for up to 1 week.
(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 sautéed 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 http://www.tienda.com.)
Nutrition Information:
Per serving: 245 calories;
19 g fat
1 g sat,
12 g mono
0 mg cholesterol
12 g carbohydrate
8 g protein
5 g fiber
99 mg sodium
5 mg potassium.
Nutrition bonus: Vitamin E (30% daily value).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 4 fat
