These nuts are very, very addicting. I absolutely love them. I use the seasonings for other things too, like stir fry and sometimes rice. I just sent my Sweetie off with a batch of them to a Permaculture emersion course in the Northern Cascades. They are nice to have on hand if you have an impromptu party for snacks.
Elizabeth’s Spice Roasted Almonds adapted from pen and fork
Adapted from Elizabeth Leite
Makes 3 cups
3 cups raw almonds
1 egg white
1 tablespoon brown sugar
1 teaspoon Thai dried red pepper or those little packets you get with a pizza
2 teaspoons fennel seeds
2 teaspoons coriander seeds
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons soy sauce (I use Chay Vegetarian Seasoning Sauce)
1 1/2 teaspoon coarse flake sea salt (or kosher salt)
Heat the oven to 300° F. Spread the almonds in a single layer on a parchment lined baking sheet.
Roast for 15-20* minutes. Remove from oven (leave oven on) and cool for 10 minutes on a cookie rack. You want a nice cooked smell to the almonds. My cookie rack folds and is more like a “cookie screen”. I wish I could find another one like it!
Using a spice grinder or a mortar and pestle, grind the red pepper, fennel and coriander until crushed and fragrant but not powder.
Whisk the egg white until frothy and then whisk in the remaining ingredients (brown sugar through salt).
Fold in the cooled nuts and toss until evenly coated.
Spread the nuts on the baking sheet and return to oven for 15-25* minutes, stirring once halfway through. The nuts are done when the egg white is dry to the touch and the nuts smell toasted. Remember, the almonds will continue to cook after taking them out of the oven.
Cool completely on the cookie rack. Store in an airtight container.
*This all depends on how your oven works. My oven is really bad and I have to adjust everything. You want the nuts to be really toasted but not burned. The initial baking would be a nice light toast to the almonds. The second baking would be REALLY tossed and toasted so the spices really stand out and the almonds are really fragrant.
Tags: cooking, cooking wisdom, Food, Frugality, Learning, Recipe, Teaching
1 Comment
These Almonds are a hit wherever they go. People just can’t keep their hands off of them. Be careful with the pepper, though. The first batch was really spicy, and I made the mistake of eating a handful of the dust at the bottom of the jar. Took about four glasses of water before the burn eased off.
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