Warm, fragrant, and irresistibly exotic, these Moroccan Spiced Almonds bring together the earthy depth of cumin, cinnamon, and ginger with a touch of sweetness from golden raisins. Lightly toasted and perfectly crisp, the almonds carry just the right amount of heat and aroma, while the raisins add a soft, honeyed contrast. Ideal for snacking, gifting, or serving with cocktails, these nuts evoke the spice markets of Marrakesh in every bite.
INGREDIENTS:
1 egg white
1 tablespoon water
2 cups whole natural or blanched almonds
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt or sea salt
1/8 teaspoon ground ginger
1 cup golden raisins
METHOD:
Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk egg white and water until foamy. Add almonds and toss to coat evenly. Transfer to a fine-mesh sieve and let drain briefly, tossing gently to remove excess liquid.
In a separate bowl, combine cinnamon, cumin, garlic powder, salt, and ginger. Add the almonds and toss until evenly coated with the spice blend.
Spread the almonds in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring once halfway through.
Lower oven temperature to 200°F and continue baking for another 25–30 minutes, until the almonds are crisp, dry, and fragrant.
Let almonds cool completely on the baking sheet. Once cool, toss with golden raisins. Store in an airtight container at room temperature for up to 4 days.
GIFT IDEAS:
Moroccan Market Treat Bags: Package almonds and raisins in Kraft paper bags or glass jars tied with twine and a cinnamon stick. Add a tag that says “A Taste of Marrakesh.”
Tea and Spice Basket: Pair a jar of almonds with Moroccan mint tea, a small jar of honey, and a bright tea towel for a thoughtful, tea time gift set.
Cocktail Companion: Bundle almonds with a bottle of dry rosé or sherry as an elegant host gift.
Holiday Favors: Divide into small tins or sachets for festive party favors—add a sprinkle of edible gold dust or citrus zest for sparkle.
YIELD: Makes 2 cups
SOURCE: Recipe courtesy of the California Almond Board
