Serves 10
45 min
Smoky Candied Almonds
Recipe GLPRd05008a7064d58
Crispy roasted almonds coated in a savory-sweet glaze infused with smoked paprika, cayenne pepper, and Old Bay seasoning. These candied nuts deliver layers of smoky heat balanced with brown sugar sweetness, making them a perfect snack or garnish for salads and grain bowls.
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Ingredients
4 cups whole raw skin-on almonds
½ cup dark brown sugar
1 large egg white
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon Old Bay seasoning
½ teaspoon freshly ground black pepper
Directions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
In a small bowl, whisk the egg white until it becomes foamy and light in texture, about 30 seconds.
In another bowl, combine the dark brown sugar, kosher salt, smoked paprika, cayenne pepper, Old Bay seasoning, and freshly ground black pepper. Mix thoroughly until the spices are evenly distributed throughout the sugar.
Place the whole raw almonds in a large bowl. Pour the whisked egg white over the almonds and toss well, ensuring every almond is lightly coated with the egg white.
Add the spiced brown sugar mixture to the egg white-coated almonds and toss vigorously until all almonds are evenly coated with the sugar and spice blend.
Spread the coated almonds in a single layer on the prepared baking sheet.
Bake for 30–35 minutes, stirring every 10 minutes to ensure even toasting and prevent burning. The almonds are done when they appear dry, fragrant, and deep golden brown.
Remove from the oven and allow the almonds to cool completely on the baking sheet for about 5 minutes. As they cool, they will continue to crisp up and the sugar coating will harden.
Transfer the cooled candied almonds to an airtight container for storage. They will keep for up to one week.
