Curried Almonds

Toasty almonds tossed with Madras curry powder are perfect for snacking or topping salads.
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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 10 min
  • Yield: about 2 cups
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Vegetable oil, for the baking sheet

3 tablespoons sugar

1 tablespoon Madras curry powder

1 large egg white

2 cups salted roasted almonds


  1. Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
  2. Whisk together the sugar, curry powder and egg white in a medium bowl until thoroughly blended and slightly foamy. Add the almonds and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
  3. Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.