Yield
2 cups (serving size: 1 tablespoon)

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces.

Step 3

Note: Store at room temperature in an airtight container for up to one week.

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