These roasted nuts are a cinch. The egg white helps the seasoning stay on much better than butter would and keeps the nuts crunchy instead of greasy. They're especially nice for filling small party-favor bags that can be used as place cards, so guests have something to take home. Other unsalted raw nuts could be used.
Make Ahead: The nuts can be stored in an airtight container for up to 1 week.
Yield: Makes 1 1/2 cups
- 1 large egg white
- 8 ounces raw, skin-on whole almonds
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 250 degrees. Line a large rimmed baking sheet with parchment paper.
Whisk the egg white in a medium bowl for 15 seconds or so, until frothy. Add the almonds, smoked paprika, salt, sugar, chili powder and black pepper; toss to coat evenly.
Spread the nuts on the parchment paper, separating them as much as possible. Bake for a total of 1 hour; after the first 30 minutes, use tongs to separate any nuts that have baked together. Cool completely before serving or storing.
From columnist David Hagedorn.
Tested by David Hagedorn.
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