Ingredient Elimination & A Trio of: Chai Almonds

Here's my second installment in my trio of roasted nuts and my second attempt at getting rid of egg whites. I wanted to make a sugared almond with a little something extra. For this, I took a basic sugared almond recipe and added the seasoning from a Chai tea recipe from Sundays at Moosewood Restaurant. I was pleased with the result. Just a reminder, the first installment was hot cocoa almonds.

                                                 They smelled as awesome as you'd imagine!

Chai Almonds (Makes 2 C)

• 2 C raw almonds
• 1 egg white
• 1/2 C sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 10 ground cardamom pods
• 1/2 tsp ground black pepper
• 1/4 tsp ground cloves
• 1/2 tsp ground coriander seeds
• pinch salt

1. Preheat the oven to 350. Combine the sugar with all the spices in a small bowl.
2. Lightly froth the egg white. Pour over the almonds and combine until well mixed.
3. Add the sugar mix to the almonds, combine until well-coated.
4. On a lightly greased cookie sheet, spread the almonds into a single layer.
5. Pop in the oven for 10 minutes, then stir. Pop in the oven for another 10 minutes, insuring it doesn't burn. Let cool before serving.

 Verdict? Very yummy twist on sugared almonds. I found that the spices were a bit more subtle than I'd like, so next time I'll bump up the ratio a bit. They are a bit addictive, so watch out!