Friday, March 09, 2012

Curried Almonds

Not too long ago, I took advantage of a grand opening special at a local Mediterranean market to purchase 4 pounds of whole almonds for around 6 bucks.  I love almonds as a snack, so I've been experimenting toasting them with a variety of spice mixes.  First up was these rosemary and cayenne-laced goodies.

Tonight's version uses curry powder with just enough sugar to make it interesting...

Curried Almonds
Makes about 3 cups.

1 egg white
2 tablespoons curry powder
2 tablespoons sugar
1 teaspoon salt
1 pound raw, unblanched almonds
1 tablespoon butter
Preheat oven to 375°F. Whisk egg white with spices. Add almonds and stir to coat. Put butter on a large cookie sheet and melt in the oven.
Spread coated almonds on cookie sheet and return to oven for 20 minutes or until lightly toasted, turning almonds now and then to prevent sticking and to even out toasting. Allow to cool thoroughly before storing.

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