Cayenne pepper, sweet paprika and dark brown sugar make this a great treat for the mid-day muncher who likes sugar and spice. Make a batch for your next get-together and watch your guests flock to the almond bowl! Developed by Ellie Krieger cookbook author, "So Easy:Lucious Healthy Recipes for Every Meal of the Week".
1 large egg white
2 teaspoons sweet paprika
2 teaspoons dark brown sugar
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
2 cups natural almonds
Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.| In a large bowl whisk together the egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add the almonds and toss until evenly coated.| Transfer the almond to the parchment lined baking tray spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.
Calories 210; Fat 18g; Sat Fat 1.5g; Mono Fat 11g; Poly Fat 4.3g; Protein 8g; Carb 9g; Fiber 4.4g; Cholesterol 0mg; Sodium 230mg; Calcium 96mg; Potassium 264mg; Vitamin E 9.4mg;