While I consider myself a pretty talented home cook, I’m definitely not Speedy Gonzales in the kitchen. I’m also not always the greatest time manager, though I’m improving my ability to simultaneously manage multiple components. That said, in preparation for last weekend’s cocktail party, I wanted to make sure the guests had SOMETHING to nibble on in the event that other dishes weren’t quite ready (or that I would be doing last-minute primping, which actually happened).
Enter these spiced nuts, from Cooking Light magazine. These almonds were super impressive (no one believed that they were homemade) and super easy. Other than a little stirring during baking (to keep them from sticking together and forming clumps), I was largely able to ignore this dish and work on the more labor-intensive items on my menu. The flavors were great, with just the right mix of sweet and salt and spice. Don’t be concerned by the seemingly large amount of sugar in the recipe – the strength of the spices (particularly the cumin) is more than enough to break through and give your mouth a little “Hey, how ya doin’?”
Preheat oven to 300°.
Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy. Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat. Spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 300° for 15 minutes. Stir almond mixture; reduce oven temperature to 275°. Bake an additional 40 minutes, stirring every 10 minutes. Remove from oven; cool 5 minutes. Break apart any clusters. Cool completely.