Hot and Smokey Chili-Spiced Almonds

Directions

1.) Preheat the oven to 275°F.2.) Combine egg white and water in a large bowl

and whisk vigorously until frothy. Stir in the

almonds until coated with the mixture then

transfer to a colander and let drain 5 minutes.3.) Meanwhile, combine the sugar, salt, paprika, chili

powder, cumin, coriander and cayenne pepper

in a bowl. Transfer the almonds to a large plastic

bag, add the paprika mixture and shake until

coated. Spread the almonds onto a large baking

sheet in as close to a single layer as you can.4.) Bake for 1 hour, stirring every 15 minutes, until

roasted. Remove from oven and immediately

transfer to a clean baking sheet. Let cool

5 minutes then separate any that clumped

together. Cool completely (the almonds will crisp

as they cool) then store in a re-sealable container

or bag. Can be frozen for up to 6 months.