Spiced Spanish Almonds Recipes

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 275°F 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 to egg mixture 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 200F and bake until almonds are dry and golden, about 30 minutes more.
• Let cool before serving, 15 to 20 minutes.
• Store in an airtight container for up to 1 week.
• NOTE: 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. You can find them in specialty stores.

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

Steps:

• Preheat oven to 170°C Line a baking tray with baking paper.
• Melt the butter and olive oil together, using a large frying pan over a medium heat.
• Add the almonds and garlic. Stir constantly for 4 to 5 minutes or until golden brown.
• Drain on paper towel. Discard the garlic and place the almonds in a large bowl.
• Using a mortar and pestle, grind the salt and coriander seeds to a powder. Add the sugar and spices. Mix well.
• Add the egg white to the spice mix. Add the almonds and toss well.
• Spread the almonds on the baking tray and toast in the oven for 5 minutes.
• Remove almonds from the oven and cool completely on the baking tray.
• Store the almonds in an airtight container for up to a week.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
• Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
• Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature.