- Cook Time
- Prep Time
- 16 ServingsServings
- 1 egg white
- 1 Tablespoon water
- 1 pound (3 cups) whole blanched almonds
- 1/4 cup Sugar
- 2 Teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons coarse salt
- 1 1/2 teaspoons ground red pepper
1 Preheat oven to 275 °F. Line a sided sheet pan with parchment paper.
2 Whisk egg white and water together until foamy. Add almonds and toss to coat.
3 Transfer almonds to a sieve, toss gently and let drain. Stir together sugar, cumin, coriander, salt and red pepper.
4 Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer; bake for 30 minutes.
5 Gently stir almonds.
6 Reduce the oven temperature to 200°F and continue to bake for another 30 minutes, until almonds are dry and nicely toasted.
7 Set aside to cool completely, about 15 minutes.
8 Serve immediately or store airtight for up to 1 week.
Source: Almond Board of California