Impress your guests without any real effort. That's what you want, after all. My spiced and salted almonds are much better than ready-made snacks from a bag. There's hardly anything quicker to make.
In fact, salted almonds are so quick and easy to prepare that I don't even know what to write about them.
Which spices for spiced almonds?
When I say something as wonderful as, ‘That's entirely up to you and your imagination,’ most of you probably think, ‘Great, that really helps me.’
Perhaps you have some favourite spices that you particularly enjoy. Sweet paprika powder, for example (caution: keep baking time with paprika powder as short as possible, as it quickly becomes bitter!). Or the hot variety for a little extra kick. Why not try a good chicken seasoning?
In the recipe below, I have opted for garam masala. This Indian spice blend has been one of my absolute favourites for many years and can always be found on my spice rack! If you like it a little spicy, like me, add some chilli powder. But be careful: this can quickly end badly. When tasting the almonds before drying them in the oven, I got chilli flakes in my throat and immediately had a really bad coughing fit.
I could also imagine using Herbes de Provence mixed with coarse sea salt.
As you can see, the possibilities are endless! Try it out and reap the compliments!
When you get the chance, why not try my homemade Italian breadsticks or Bread Chips, which are a wonderful way to use up stale bread!
Ingredients
Method
- Preheat the oven to 150°C top/bottom heat.
- Lightly beat the egg white. Mix with the almonds in a bowl until the almonds are evenly coated.
- Divide the almonds between two bowls. Season one portion with salt (ideally from a salt mill). Lightly salt the second portion and sprinkle with the spice mixture.
- Line a baking tray with baking paper. Empty the almonds onto the tray (do not mix them) and spread them out a little with a fork so that they are not all in one pile but evenly distributed.
- Dry in the oven for 15 minutes.
