Smoky Spicy Roasted Almonds

These smoky spicy roasted almonds are seasoned with cayenne and smoked paprika. They are super easy to make and perfect for snack time or happy hour.

I’ve been trying, at my doctor’s request, to up my protein intake and eat a bit more healthily. While the calorie count is rather high for almonds, most of it is from so-called “healthy fats” and they add fiber and protein to a balanced diet. At least, that’s what I’ve been reading! 

So, when our host for this week’s Sunday FunDay said that since tomorrow, 16 February is National Almond Day, today we should share almond recipes in celebration, I knew I wanted to make my new favorite snack. 

A lot of recipes for roasted nuts toss them in oil to get the seasonings to stick but I learned from my friend and fellow blogger Sue from Palatable Pastime, that egg whites do a much better job. Bonus: they add very few extra calories and the egg whites bake up dry so your nuts are lovely and crunchy. Thanks, Sue! 

 If you like smoky and spicy, these are going to be your new favorite snack too! 

Smoky Spicy Roasted Almonds

Regular paprika won’t do here. You need the smoked to impart that wonderful smoky flavor. Adjust the cayenne according to your preferred spice level. I use a minimum of a1/2 teaspoon!

Ingredients 

2 tablespoons egg white

2 cups or 300g whole raw almonds

1 teaspoon smoked paprika

1/2 teaspoon fine sea salt

1/4-1/2 teaspoon (or more!) cayenne pepper

Method

Preheat your oven to 325°F or 163°C and line a baking pan with foil or a silicone liner for easy cleanup.

In a medium bowl, whisk the egg white until it’s foamy to make sure it is completely broken down.  

In another bowl, combine the smoked paprika, salt and cayenne pepper. 

Toss the almonds in the egg white and stir them till coated. Sprinkle the spice mix on the almonds.

Toss lightly to season.

Spread the almonds out evenly on your prepared baking pan.

Bake in your preheated oven for 15 minutes. Take the pan out and give the almonds a good stir and separate any almonds that are stuck together. 

Bake for an additional 12-15 minutes or until lightly roasted. Watch closely towards the end of the cooking time to make sure they aren't getting too brown.

Cool in the pan. The almonds make a lovely crackling sound as they cool, which is fun. 

Serve immediately or leave to cool completely before storing in an airtight container.

If you’re not going to eat them all within a week or two, store them in the refrigerator for up to three months or in the freezer for up to six months. This keeps them from turning rancid on you, as nuts can do.

Serve as a snack at happy hour with the beverage of your choice. It’s chilly right now so we aren’t drinking iced drinks but these also go down a treat with a cold beer or crisp white wine. 

Cheers! Happy National Almond Day. Enjoy! 

As I mentioned above, it’s Sunday FunDay and today we are sharing almond recipes. Many thanks to our host, Camilla of Culinary Cam. Check out the link list below. 

• Almond Date Balls from Mayuri's Jikoni
• Banana Pancakes from Sid's Sea Palm Cooking
• Basil Almond Pesto from Sizzling Tastebuds
• Chinese Almond Cookies from Karen's Kitchen Stories
• Copycat Panera Thai Chicken Salad from A Day in the Life on the Farm
• Energy High Protein Shake from Sneha's Recipe
• Gató de Almendras Mallorquín from Culinary Cam
• Grain Free Almond Flour Cinnamon Pancakes from A Messy Kitchen
• Lemon Almond Muffins from Making Miracles
• Roasted Almond Cookies fromMildly Indian
• Smoky Spicy Roasted Almonds from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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