Smoked Candied Almond Recipe
As for brining, I only brine almonds. The other nuts seem to have enough oils to keep them from drying out.
½ Cup dark brown sugar
2 Tsp kosher salt
1 Tsp smoked paprika (plain paprika or Hungarian paprika, if using smoked almonds)
½ Tsp cayenne pepper
½ Tsp Old Bay seasoning
½ Tsp freshly ground black pepper
1 Large egg white
4 Cups raw skin-on almonds (about 1¼ pounds)
Preheat oven to 300°F, position rack in middle position, and grease a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, stir together sugar, salt, paprika, cayenne, Old Bay, and black pepper.
In a large bowl, lightly beat egg white until slightly foamy. Stir in spiced sugar until a smooth batter forms (it will start out looking dry but will loosen as you stir).
Fold in almonds until evenly coated. Spread glazed almonds in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 25 minutes. The nuts will still be sticky, but will harden as they cool.
Let cool, stirring nuts every few minutes to prevent sticking – but don’t start stirring too soon. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.
As for brining, I only brine Almonds, the other nuts seem to have enough oils to keep them from drying out.