Sunday, November 14, 2010

Sweet and Spicy Almond Tapa

This is a fun, easy, tasty and nutritious addition to holiday cocktail parties or everyday lunchboxes!

1/4
cup
raw sugar or maple syrup
2
tsp
ground cumin
1
tsp
smoked paprika
1.5
tsp
dried thyme
1
tsp
kosher salt
1/4
tsp
cayenne pepper
2
large egg whites
2
Tbs
water
1
lb
raw whole almonds (about three cups).  If you can find RAW Marcona almonds, that's best; do not use roasted or salted almonds.
Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray, preferably olive oil spray.


Stir together raw sugar or maple syrup and spices in a large bowl and set aside. Whisk egg whites and water in a separate large bowl until foamy. Add almonds to the egg whites and stir to coat. Transfer the almonds to the spice bown and toss to coat. 

Spread almonds evenly on the prepared baking sheet.


Bake the almonds for 30-40 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.

Tips
Store in an airtight container for up to 1 week, or refrigerate for longer and pop in the toaster oven at 300 degrees for 3-5 minutes before serving.
Servings: 12
Yield: 3 cups
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/12 of a recipe (1.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients using Living Cookbook.
Amount Per Serving
Calories
226.78
Calories From Fat (66%)
148.85
% Daily Value
Total Fat 17.8g
27%
Saturated Fat 1.35g
7%
Cholesterol 0mg
0%
Sodium 167.06mg
7%
Potassium 273.75mg
8%
Total Carbohydrates 12.34g
4%
Fiber 4.54g
18%
Sugar 5.63g

Protein 8.3g
17%
Vitamin A 119.34IU
2%
Vitamin B12 0.01mcg
<1%
Vitamin B6 0.06mg
3%
Vitamin C 0.27mg
<1%
Vitamin D 0IU
0%
Vitamin E 9.46mg
95%
Vitamin K 3.19mcg
4%

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