These flavorful nuts make a convenient, portable snack. Store at room temperature in an airtight container for up to a week.
1 tablespoon water
1 large egg white
1 pound raw, unblanched almonds
1/2 cup sugar
1 tablespoon salt
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
How to Make It
Preheat oven to 300°.
Combine 1 tablespoon water and egg white in a large bowl; stir with a whisk until foamy. Add almonds; toss well to coat. Place almonds in a colander, and drain 5 minutes.
Combine almonds, sugar, and next 5 ingredients (through chili powder) in a large bowl; toss to coat. Spread almond mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 300° for 15 minutes. Stir almond mixture; reduce oven temperature to 275°. Bake an additional 40 minutes, stirring every 10 minutes. Remove from oven; cool 5 minutes. Break apart any clusters. Cool completely.