Spicy spiced almonds with curry, paprika and salt

Ingredients for 1 servings:

• 2 egg whites
• 3 tsp sea salt, coarse
• 500 g almonds, unpeeled
• 2 tsp curry powder
• 2 tsp paprika powder (sweet)
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

well suited for protein utilization

Grind the sea salt in a mortar. Mix the paprika powder with a pinch of cayenne pepper. Divide the almonds into three portions. Place baking paper on a baking sheet. Beat the egg whites with 1 teaspoon of sea salt until stiff. Mix 2 tablespoons of egg whites with the curry powder and fold in one portion of almonds. Mix thoroughly and spread on the baking sheet. Mix 2 tablespoons of egg whites with the paprika powder and fold in the second portion of almonds. Mix thoroughly and spread on the baking sheet next to the curry almonds. Mix the remaining 2 tablespoons of egg whites with the remaining salt and fold in the third portion of almonds. Mix thoroughly and spread on the baking sheet next to the other almonds. Place the baking tray on the second rack from the bottom of the oven and bake at 200 degrees (top/bottom heat) for about 20 minutes. Let the almonds cool briefly, then tear them apart with your hands and, if necessary, shake off any excess coating in a sieve. The almonds taste delicious with wine or beer or as an aperitif.