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.

Ratings & Reviews

345LoversLane's Review

1cookfromBrea
December 23, 2014
Great spice/sweetness combo. I used 2 cups of whole unsalted almonds instead of 1 cup of sliced. I added 1 t of salt to the spice mix. Also I tossed the almonds in the egg whites first, then tossed them in the spices. This seemed to provide a good even coating.

TheAspiringChef's Review

345LoversLane
December 28, 2010
I swapped the sliced almonds out for whole almonds and served them in a bowl for my family to snack on before dinner. At first, I was a little nervous about the look of them, but I had nothing to fear. Apparently these were "the best nuts I've ever eaten", said my uncle. He then insisted my aunt get the recipe from me - true sign of success!

1cookfromBrea's Review

TheAspiringChef
September 12, 2009
Each time I make these for the Mesclun w/Berries Salad the dish is a huge hit. Make extra Sweet Spiced Almonds because they are a wonderful snack all by themselves.