INGREDIENTS:
1 egg white
1 tablespoon water
2 cups whole natural or blanched almonds
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt or sea salt
1/8 teaspoon ground ginger
1 cup golden raisins
METHOD:
Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper.
Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve, toss gently and drain.
Stir together cinnamon, cumin, garlic powder, salt, and ginger. Add almonds and toss to coat.
Spread almonds in the prepared pan in a single layer and bake for 30 minutes. Gently stir and reduce oven temperature to 200°F. Continue to bake for another 30 minutes, until almonds are toasted and fragrant.
Cool almonds before tossing with golden raisins and serve. These will keep stored for three to four days airtight.
YIELD: Makes 2 cups
SOURCE: Recipe courtesy of the California Almond Board
