I am a snack person. They are my weakness, I can pass up desert and chocolate and all variety of sweets but I cannot walk away from a snack. So I am always try to play around with different and fun recipes for snacks. Preferably ones that are relatively simple and even better ones that you can make and that will last for more than a day, if you can hold off eating all of it that is. So to me these sweet and spicy almonds are perfect.
The almonds have to cook for a little while but the actual prep time is virtually non-existent and if you store them in an airtight container they will last for up to three weeks. Simple. Spice wise with these you could do pretty much anything that you like. These particular almonds are slightly sweet and warm and smoky, with just a little touch of spice. They are perfect for an afternoon snack or an easy cocktail hour small bite.
As far as wine you could actually go a lot of different ways with this one; for me Viognier was the winner. The round, peachy, fruity flavors of the wine match really nicely to the sweetness of the almond and that hit of minerality at the end clears your palate so you can keep eating more and more, which is really the point right. Not into Viognier? I think these could also be great with a really nice, crisp French style Rosé, one that is not too sweet but has some lovely honeysuckle notes and a clean bright finish.
- 2 cups roasted and salted almonds
- 1 large egg white
- 2 tbsp sugar
- 2 tsp chili powder
- 1 tsp cinnamon
- 1 tsp paprika
- ¼ tsp Garam Masala (This is a Indian spice blend, if you can’t find this you can definitely skip it, or there are a lot of recipes online to make your own)
- ⅛ tsp red curry powder
- ⅛ tsp cumin
- ⅛ tsp cayenne pepper
- ⅛ tsp kosher salt
- Preheat the oven to 250°. Line a baking sheet with a Silpat mat or similar rubberized mat. Or generously coat with a cooking spray.
- In a medium bowl whisk the egg white until its light and fluffy with lots of little bubbles. Add in the almonds and stir to coat evenly. In a small bowl mix together the seasonings and sprinkle over the top of the almond mixture. Stir again to coat the almonds. Pour the mixture onto the center of your prepared backing sheet and smooth so it is one even level.
- Back for 45 minutes until the almonds are golden brown and start to smell a little nutty, the bonus of this recipe is your kitchen will smell amazing. Take them out of the oven and allow to cool on the sheet pan for about an hour. Use a spatula to lift them off the pan and break them into small, bite sizes pieces and transfer to your serving bowl or to an air tight container if you have the will power to save them for later.