Snack with smoky flair…
Spicy snacking is one of our favorite things to do, though adding smokiness to the table really takes things to another level. These fiery smoked almonds are pure yum and simple to make. Smoked paprika brings both the heat and the smoke, and a little extra cayenne pepper powder kicks things up a notch. And if you want even more smoke, a dash or two of liquid smoke can turn things to eleven.
If you aren’t keen on the smoke, try our spicy almonds recipe instead. It brings the spiciness without the smoky flavor.
- 1 pound almonds
- 1/3 cup sugar
- 1 egg white
- 1 tablespoon water
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- Pinch black pepper
- 2 to 3 dashes Tabasco sauce
- 2 to 3 dashes liquid smoke optional (smoked paprika provides a good smoky flavor already)
- Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a mixing bowl, add the sugar, smoked paprika, chili powder, salt, garlic powder, cumin, cayenne pepper, and black pepper. Stir to combine.
- Separately in another bowl, combine the egg white and water and whisk thoroughly. Add the Worcestershire sauce, Tabasco sauce, liquid smoke (optional) and stir to combine.
- Pour the spices into the egg mix bowl, then stir to combine.
- Add the almonds to the bowl and stir to coat the almonds completely.
- Transfer the almonds onto the baking sheet lined with parchment paper. Evenly spread the almonds across the sheet.
- Place the almonds into the oven and bake for 20 minutes. Flip the almonds, then lower the heat to 275 degrees Fahrenheit. Continue baking for 35 to 45 minutes, until the almonds have dried and lightly browned.
- Remove from the oven, flip the almonds again, and allow them to cool at room temperature. Serve immediately or store in an airtight container for future use.