On Labor Day of our San Fran trip we visited Alcatraz. Touring the island was cool and educational and historic and a bit creepy and all that good stuff…but mostly it was hunger inducing. Immediately following the crew’s announcement that there was no food available on the island all I could think about was when my next meal would be. No food? what.the.heck
After walking the 4 football length stretches up hill to tour the grounds then back down again I was ravenous despite having had breakfast probably 2 hours earlier. While we waited for the ferry to bring us back the 4 of us walked through the gift store. The only food there was water and sweet chipotle almonds. I bought both.
Surprisingly the almonds were dee-lish. They were sweet initially then a kick of heat at the end. They were a good snack to keep in my purse for whenever hunger took over. Once we made it back to Chicago we decided to recreate these slightly spicy almonds right away.
- 1 pound raw almonds
- ¼ cup sugar
- ½ teaspoon chipotle chili powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 egg white
- 1 tablespoon water
- 1 tablespoon honey
- Preheat oven to 250 degrees F. Line a large baking sheet, or in our case a round pizza pan, with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg white and water on medium-high speed until light and frothy. Carefully fold in the honey.
- Add the almonds to the mixing bowl and mix the almonds and froth together gently but thoroughly.
- Combine sugar, salt, chipotle powder, and garlic powder in a small bowl. Add spice mixture to the almonds and toss to coat. Make sure every almond is evenly coated.
- Spread the almonds in a single layer on the prepared baking sheet. Bake for 1 hour, stirrring every 15 minutes. Once the almonds are cool, store them in a jar or other airtight container.