If you're in the mood to bake something but don't need more sweets around the house, Everything Spiced Almonds are a great little change of pace. They're easy, super flavorful, and the kind of snack you'll keep "testing" every time you walk through the kitchen. They stay fresh for a couple of weeks in a covered container, which makes them perfect for Super Bowl munching, sprinkling over salads, or grabbing a quick handful when you want something crunchy, salty, and satisfying.
Russ & Daughters Book
The recipe is adapted from one in a Jewish food-themed cookbook called Russ & Daughters 100 Years of Appetizing. So far, everything I've tried from it has been a hit, and it's also just a pleasure to read. The fonts are a normal, readable size (not tiny, pale, or printed in some trendy color that disappears on the page), which honestly feels like a small miracle these days. Are cookbook fonts actually getting smaller, or is it just my aging eyes? Either way, this book is beautifully done.
Spice Level and Salt
I feel like tastebuds of all ages will enjoy Everything Spiced Almonds because the flavors are bold, but not fiery hot. I modified the recipe a bit by increasing the Aleppo pepper and using white sugar instead of brown. For the Everything Spice, you can use the blend from the book or whatever brand you like. I used the Whole Foods 365 version. There are so many options now, so feel free to use what you have on hand or make your own. And don't be afraid to adjust the seasoning to taste. The packaged blends tend to run a little saltier than homemade, so you may want to start light and add more as you go.
Recipe
Everything Spiced Almonds
Ingredients
- 1 large egg white
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar, brown or white
- 1 ½ teaspoons garlic powder
- 1 ¼ teaspoons Aleppo pepper powder
- 1 teaspoon onion powder
- ¾ teaspoon Morton kosher salt or 1 ¼ teaspoon if using Diamond brand
- 1 tablespoon Everything Bagel Seasoning, plus up to 3 T. more as needed
- 1 pound raw almonds
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg white, olive oil, Worcestershire sauce, sugar, garlic powder, Aleppo pepper, onion powder, and salt until evenly blended.
- Add the almonds to the bowl and toss to coat, then sprinkle on the Everything Spice. Start with as little as a tablespoon and add more as desired.
- Spread the almonds evenly on the lined baking sheet and bake for 15 minutes, stirring the nuts once, until they are lightly browned. Remove from oven and let cool completely. They will be slightly soft but will crisp up when cool.
- The almonds will keep in an airtight container at room temperature for 2 weeks.
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