Monday, February 27, 2012

Spiced Almonds

Hi everyone! My name is Jess and I blog over at Flying on Jess Fuel. I was lucky enough to meet 2 of the 3 Fly Girls when my own pilot and I were stationed with them. I was so excited when they started Fly Girls, since I'm always looking for new inspiration in the kitchen! I think the Fly Girls would agree that pilots can be some HUNGRY men. I know mine is snacking nonstop. In an effort to cut down on the chips and other junk food in our house, I try to make snacks that are healthier, but still tasty. These almonds are easy, delicious, and a lot better for you than chips! They are perfect for satisfying a crunchy, salty and/or sweet craving. You can definitely experiment with different flavors and spices, too.

Parmesan-Herb Almonds

3/4 cup grated Parmesan cheese
1 tbsp Italian herb seasoning
1 1/2 tsp garlic powder
1/2 tsp paprika
2 egg whites
2 cups whole almonds, roasted

Preheat oven to 325 degrees. In a small bowl, mix all ingredients except egg whites and almonds. In large bowl, whisk egg whites until they begin to form soft peaks and are opaque. Add almonds and toss to coat. Add cheese mixture and toss gently to coat evenly. Coat a baking sheet with nonstick spray (or line with a silpat). Arrange almonds on baking sheet in single layer. Bake 15 minutes. Gently toss almonds and arrange again in single layer. Continue to bake 15 minutes longer and toss again. Turn off oven. Leave almonds in oven with door cracked open 20 minutes. Remove from oven and cool completely. Store in airtight container up to one week.

Sweet 'n Spicy Roasted Almonds


1 egg white
1 tbsp water
3 cups raw unsalted almonds
1/4 cup sugar
2 tsp ground cumin
1 tsp ground coriander
2 tsp coarse salt
1 1/2 tsp cayenne pepper
Preheat oven to 275 degrees. Line a sided sheet pan with parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer almonds to a strainer and toss gently to drain excess egg white. Stir together sugar, cumin, coriander, salt and cayenne. Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer. Bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200 degrees and continue to bake for another 30 minutes, until almonds are dry and nicely toasted. Set aside to cool completely, about 15 minutes.

Both recipes adapted from California Almonds.



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