Roasted almonds make special treats

The thoughtful guest always takes a little something to her hosts. What can you bring that’s different? Or how can you make a big impression on guests at your own get-together? How about spicy toasted nuts? Wrap them in wax paper over-wrapped with pretty paper or a small cloth napkin, twist the top and tie with a decorative bow.

Here are some ideas for almonds to get you started. With a little imagination, you can create your own flavors, perhaps using sweet spices such as cinnamon or nutmeg (much like our Red Hot Almonds).

Wasabi Almonds

1 egg white

1 tablespoon water

1 pound whole natural almonds (3 cups)*

2 tablespoons wasabi powder** (horseradish)

2 teaspoons coarse salt

2 teaspoons cornstarch

Preheat oven to 275 F. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain.

Stir together wasabi powder, salt and cornstarch in a large bowl. Add drained almonds and toss to coat. Spread almonds on baking sheet in a single layer and bake 30 minutes. Gently stir; reduce oven temperature to 200 F and continue baking 20 minutes more. Let cool completely. Serve, or store airtight for up to a week. Makes 3 cups; 16 servings.

*Natural almonds have the skin still on. They are not blanched.

**Wasabi powder can be found in the spice and herb department of any supermarket or specialty shop.

Chipotle-Roasted Almonds

1 tablespoon ground chipotle chili pepper**

2 tablespoons sugar

1 teaspoon coarse salt

1 1/2 cups whole natural almonds

1 tablespoon almond oil or vegetable oil

Stir together chipotle, sugar and salt in small bowl; set aside. Heat almonds and almond oil in large skillet on medium-high heat, stirring and shaking pan occasionally until almonds’ skins are “popping” and almonds are fragrant.

Turn heat to medium-low and stir in chipotle mixture; heat and shake skillet for about 30 seconds to release chipotle oils. Transfer to a bowl and let cool just slightly. Serve warm. Makes 1 1/2 cups; 8 servings.

**Chipotle powder will be in the spice and herb department of any supermarket or specialty shop.

Red Hot Almonds

1 egg white

1 tablespoon water

1 to 2 teaspoons red food color gel

1 pound (3 cups) whole blanched almonds

1/4 cup sugar

1/4 cup cinnamon

1/2 teaspoon coarse salt

Preheat oven to 275 F. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Gradually whisk in red food color, adding enough to make mixture a bright red. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain.

Stir together sugar, cinnamon and salt in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer; bake 30 minutes. Gently stir; reduce oven temperature to 200F; continue baking 20 minutes more. Let cool completely before serving. Serve or store airtight for up to a week. Makes 3 cups; 16 servings.