To prepare this Smoked Candied Almond Recipe, I have used cinnamon, but you can use any spices you like. For the last couple of batches, I’ve used the below recipe. I believe the original recipe came from Serious Eats. I also made these last Christmas, and used cashews. People couldn’t get enough of them.
As for brining, I only brine Almonds. The other nuts seem to have enough oils to keep them from drying out.
Ingredients
Ingredients
• 1/2 cup dark brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika (plain paprika or Hungarian paprika, if using smoked almonds)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 large egg white
• 4 cups raw skin-on almonds (about 1 1/4 pounds)
Cashews also work great with this recipe.
Directions
Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, salt, paprika, cayenne, Old Bay, and black pepper.
In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).
Fold in almonds until evenly coated. Spread glazed almonds in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes. The nuts will still be sticky, but will harden as they cool.
Let cool, stirring nuts every few minutes to prevent sticking – but don’t start stirring too soon. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.
As for brining, I only brine Almonds, the other nuts seem to have enough oils to keep them from drying out.
Directions
Directions
Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray.
In a medium bowl, stir together sugar, salt, paprika, cayenne, Old Bay, and black pepper.
In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).
Fold in almonds until evenly coated. Spread glazed almonds in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes. The nuts will still be sticky, but will harden as they cool.
Let cool, stirring nuts every few minutes to prevent sticking – but don’t start stirring too soon. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to one week.
To Brine the Almonds
1/2 C Morton Kosher Salt
4 C water
Bring kosher salt, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat. Cover and let sit 24 hours. You can also add herbs and spices while making the brine.
