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.
Here’s what you’ll need
In a small bowl, combine sugar, salt and garlic and chili powders. Sprinkle spice mix on almonds
Whip the egg whites then carefully fold in a drizzle of honey
Gently fold in the almonds
Spread in an even layer on a baking sheet
Sweet…but with a surprising kick!
- 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.
