Recipes Chili-Spiced Almonds (Appetizer, Holidays)

Serving Size
2 tbl
Number of Servings
    • 1 tbsp. water
    • 1 large egg white
    • 1 lb. almonds, raw and unblanched
    • ½ cup sugar
    • 1 tbsp. salt
    • 1 tsp. paprika
    • 1 tsp. ground cumin
    • 1 tsp. ground coriander
    • ½ tsp. chili powder
    • nonstick cooking spray



Preheat oven to 300° F. Combine 1 tablespoon water and egg white in a large bowl, and then stir with a whisk until foamy. Add almonds and toss well to coat. Place the almonds in a colander and drain for 5 minutes. Combine almonds, sugar, salt, paprika, cumin, coriander and chili powder in a large bowl and toss to coat. Spread almond mixture in a single layer on a jellyroll pan coated with nonstick cooking spray. Bake at 300° F for 15 minutes. Stir the almond mixture and reduce the oven temperature to 275° F. Bake the mixture an additional 40 minutes, stirring every 10 minutes. Remove the almond mixture from the oven and cool for 5 minutes. Break apart any clusters. Cool completely. Store at room temperature in an airtight container for up to a week.

Nutrition Information

98 calories; 7.2g fat (67% calories from fat); 3.1g protein; 6g carbohydrates; 1.8g fiber; .0 cholesterol; 221mg sodium