Subj : BH&G 2741
To   : All
From : Dave Drum
Date : Tue May 18 2021 10:18:46

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Spanish Almonds
 Categories: Snacks, Nuts, Herbs, Chilies
      Yield: 9 Servings

    1/4 c  Light brown sugar
      2 ts Ground cumin
      1 ts Hot paprika
      1 ts Dried thyme
      1 ts Kosher salt
    1/2 ts Cayenne pepper
      1 lg Egg white
      1 tb Water
      1 lb Marcona or raw whole almonds

  Set oven @ 275+|F/135+|C.

  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 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 200 degrees and bake until the almonds are
  dry and golden, about 30 minutes more. Let cool before
  serving, about 20 minutes.

  * TIP: 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. Find them in specialty stores or online at
  tienda.com.

  MAKE AHEAD TIP: Store in an airtight container for up to 1
  week.

  EatingWell.com | January 2015

  MM Format by Dave Drum - 03 January 2015

  Uncle Dirty Dave's Archives

MMMMM

.... Puritan's Second Law: If it feels good, don't do it.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

.