Preparation

• 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