Coated in an addictive glaze that's flavored with smoked paprika, these roasted almonds will be a hit at any gathering.
Why This Recipe Works:
- A single egg white helps create a candy coating that's light and crisp, without being overly airy.
- A moderate oven toasts the nuts just enough while reducing the risk of over-roasting them.
Note: This recipe will work just as well with other types of nuts, such as walnuts, cashews, and pecans.
- Yield:Makes 4 cups
- Active time: 15 minutes
- Total time:45 minutes
- 1/2 cup dark brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 large egg white
- 4 cups whole raw skin-on almonds (about 1 1/4 pounds)
Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, salt, paprika, cayenne, Old Bay, and black pepper.
In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).
Fold in almonds until evenly coated. Spread glazed almonds in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes.
Let cool, stirring nuts every few minutes to prevent sticking. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.