Cairo Almonds Recipes

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MOROCCAN SPICED ALMONDS



Moroccan Spiced Almonds image

Sweet, salty, and spicy. These easy roasted nuts are coated with Moroccan-inspired spices and roasted until crunchy and addicting. We love these with a nice light white wine! Perfect for gifting ... or keeping.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 11

1/3 cup brown sugar
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1-2 teaspoons kosher salt (to taste (I like salty so I go for 2))
1/2 teaspoon freshly ground black pepper
1 egg white
1 pound raw almonds (about 3 cups)

Steps:

  • Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
  • To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
  • Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.

Nutrition Facts : ServingSize 1 /4 cup, Calories 232 kcal, Sugar 7 g, Sodium 147 mg, Fat 18 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 5 g, Protein 8 g

CAIRO ALMONDS



Cairo Almonds image

Make and share this Cairo Almonds recipe from Food.com.

Provided by PalatablePastime

Categories     Nuts

Time 50m

Yield 6 1/4 cup servings

Number Of Ingredients 4

1 teaspoon butter or 1 teaspoon olive oil
1 1/2 cups blanched almonds
3 tablespoons coarse sea salt
cayenne pepper

Steps:

  • Preheat oven to 225°F.
  • Toss almonds with oil and spread on a nonstick baking sheet.
  • Toast for about 45 minutes, then toss with salt while warm. Wrap tightly in foil or waxed paper and allow to sit for a couple hours, then shake off excess salt.
  • Season to taste with cayenne pepper.

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