The trick to making this recipe work is to buy the slivered almonds that look like little sticks, not the thin-sliced ones. You can make these nuts up to two weeks in advance and store them in an airtight container in a cool spot. And while it might be tempting to eat a bunch, remember that a serving size is just 2 tablespoons, so eat them individually, not by the mouthful. They're pretty spicy, so you'll be glad you did!
Mexicali-Spiced Almonds
Ingredients
¾ tsp. chili powder
1½ tsp. sugar
1 egg white
2 tbsp. water
2 bags (2¼ oz. each) slivered almonds (about 1 cup)
Preparation
Preheat the oven to 350°F. Coat a baking sheet with cooking spray.
In a small bowl, combine the chili powder and sugar. In another bowl, beat the egg white and water with a fork. Add the almonds to the whites; toss to coat. Drain through a colander to remove excess liquid. Scatter the almonds on the baking sheet. Sprinkle with the spice mixture and toss to coat. Spread nuts in a single layer.
Bake for eight minutes. Stir the almonds and spread them out. Bake for about seven to eight minutes, stirring occasionally, until the almonds are golden brown. Remove to a cooling rack. Store in a tin in a cool spot for up to two weeks.
Makes about 1 cup
Per two tablespoons: 110 calories, 4 g carbohydrates, 4 g protein, 9 g total fat, 0 mg cholesterol, 2 g dietary fiber, 10 mg sodium
