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
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 prepared pan in a single layer and bake 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 before tossing with golden raisins and serving or storing three to four days airtight.
YIELD: Makes 2 cups
SOURCE: Recipe courtesy of the California Almond Board