INGREDIENTS:
1 egg white
1 tablespoon water
3 cups whole blanched almonds (about 1 lb.)
1/4 cup sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons coarse salt
1 1/2 teaspoons ground red pepper
METHOD:
Preheat oven to 275 °F. Line a rimmed sheet pan with parchment paper.
Whisk egg white and water together until foamy. Add almonds and toss to coat.
Transfer almonds to a sieve, toss gently, and let drain.
Stir together sugar, cumin, coriander, salt, and red pepper.
Add almonds and toss to coat thoroughly.
Spread almonds on the sheet pan in a single layer; bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200°F and continue to bake for another 30 minutes, until the almonds are dry and nicely toasted. Set aside to cool completely, about 15 minutes.
Serve immediately or store airtight for up to 1 week.
YIELD: Makes 3 cups
SOURCE: Recipe courtesy of the California Almond Board
