Smoky Almonds 8.000

James M. Thresher for The Washington Post

Feb 11, 2009

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.

Servings: 8

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.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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