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