Corcoran Street Kitchen: Sweet and Spicy Almonds

These little sweet and spicy almonds are the perfect treat to serve with cocktails. I made them for our Hanukkah up in Jersey and then again for my White Elephant Party back in DC. They are so simple to throw together and you can do it in advance, which is a major plus for a party. The sweetness is balanced out by a noticeable, but not overwhelming heat from the cayenne. It really is the perfect combo on the creamy almonds. You could certainly sue a mix of nuts or all walnuts, pecans, or hazelnuts. I love almonds and they are so good for me that I figure this is my way of eating healthy during the holidays. Who's with me? Also, if you are looking for a last-minute, homemade gift for family and friends, this would probably be a real winner.

Sweet and Spicy Almonds
Ingredients:
1/3 cup dark brown sugar
2/3 cup white sugar
1 tsp. kosher salt
1/4 tsp. cayenne pepper
1 tsp. cinnamon
1 lb. whole almonds
1 egg white (room temperature)
1 tablespoon water

1. Preheat oven to 300 degrees. Mix together the sugars, salt, and cayenne.

2. In another bowl, whisk the egg white and the water together until frothy. You can do this by hand. You just want a little froth, not meringue.

3. Add the almonds and coat evenly.

4. Toss in the sugar mixture and coat evenly.

5. Spray a baking sheet with non-stick spray and place nuts on the sheet in an even layer.
6. Bake at 300 for 30 minutes, stirring every 10 minutes or so.
7. When the nuts have cooled slightly, shake the pan or toss the nuts around with a spatula so they separate and don't stick together. When they are fully cooled, you can store them in an airtight container, but they probably won't last too long.