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.
Email questions to the Food Section at firstname.lastname@example.org.