📝 About This Recipe
Elevate your snacking game with these vibrant, oven-roasted almonds that strike the perfect balance between citrusy brightness and a lingering smoky heat. Inspired by the street food flavors of Mexico, these nuts are coated in a zesty lime glaze and a bespoke spice blend that creates a satisfyingly crisp, flavorful crust. Whether you're hosting a cocktail hour or looking for a protein-packed midday treat, these almonds offer a sophisticated crunch that is far superior to any store-bought alternative.
🥗 Ingredients
The Base
- 3 cups Raw Whole Almonds (unpasted and unsalted)
- 1 Egg White (large, at room temperature)
- 1 teaspoon Water (to help froth the egg white)
The Citrus & Spice Glaze
- 2 tablespoons Fresh Lime Juice (from approximately 1-2 juicy limes)
- 1 tablespoon Lime Zest (finely grated)
- 1.5 tablespoons Ancho Chili Powder (for deep, fruity heat)
- 1 teaspoon Smoked Paprika (pimentón de la Vera recommended)
- 1/4 teaspoon Cayenne Pepper (adjust based on heat preference)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Garlic Powder (for savory depth)
- 1/2 teaspoon Onion Powder
Seasoning & Finish
- 1.5 teaspoons Fine Sea Salt (plus more for finishing)
- 1 tablespoon Coconut Sugar (or light brown sugar to balance the acidity)
- 1 tablespoon Fresh Cilantro (finely minced, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position a rack in the center of the oven to ensure even air circulation around the nuts.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. This prevents the glaze from sticking and makes cleanup a breeze.
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3
In a small bowl, whisk together the ancho chili powder, smoked paprika, cayenne, cumin, garlic powder, onion powder, sea salt, and coconut sugar until well combined.
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4
In a large mixing bowl, combine the egg white and the teaspoon of water. Use a whisk or fork to beat the mixture vigorously until it becomes very frothy and light, about 1 minute.
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5
Add the raw almonds to the bowl with the frothed egg white. Toss thoroughly with a spatula until every almond is evenly coated and glistening.
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6
Pour the spice mixture and the lime zest over the damp almonds. Toss again until the spices are evenly distributed and the almonds look 'sandy'.
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7
Drizzle the fresh lime juice over the almonds and give them one final, quick toss. The lime juice will slightly dissolve the sugar and salt, creating a thin glaze.
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8
Spread the almonds onto the prepared baking sheet in a single, even layer. Ensure they are not clumped together so they can roast properly.
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9
Place the tray in the oven and roast for 10 minutes.
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10
Remove the tray and use a spatula to stir the almonds thoroughly. This redistributes the heat and prevents the bottom of the nuts from scorching.
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11
Return to the oven for another 10-12 minutes. You are looking for the coating to appear dry and the almonds to smell fragrant and toasted.
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12
Remove from the oven and sprinkle with a tiny pinch of extra sea salt while still warm. Let the almonds cool completely on the tray; they will continue to crisp up as they reach room temperature.
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13
Once cooled, toss with minced cilantro if serving immediately, and transfer to a serving bowl or airtight container.
💡 Chef's Tips
Always use raw almonds for this recipe; pre-roasted nuts will become overcooked and bitter during the second bake. The egg white is the secret 'glue' that keeps the spices on the nut rather than at the bottom of the bowl. If you prefer a 'Tajin' style flavor, increase the lime zest and add a pinch of citric acid for extra tang. Store cooled almonds in an airtight glass jar for up to two weeks to maintain maximum crunch. Avoid over-roasting; the oils in nuts can turn from toasted to burnt very quickly, so stay near the oven during the last 5 minutes.
🍽️ Serving Suggestions
Pair these with a crisp, cold Mexican Lager or a salty Margarita to complement the lime and heat. Roughly chop the almonds and sprinkle them over a fresh mango and jicama salad for added texture. Serve alongside a creamy goat cheese or sharp cheddar on a charcuterie board. Add them to a savory trail mix with dried cranberries and toasted pumpkin seeds. Pack them in small mason jars with a decorative ribbon for a thoughtful, homemade gourmet gift.