Ingredients

1/4 cup light brown sugar

2 teaspoons ground cumin

1 teaspoon hot paprika

1 teaspoon dried thyme

1 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 large egg white

1 tablespoon water

1 pound (about 3 cups) Marcona or raw whole almonds (see Tip)

Preparation

  1. Preheat oven to 275°F. Coat a large rimmed baking sheet with cooking spray.
  2. Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl. Whisk egg white and water in a medium bowl until foamy. Add almonds and stir to coat; pour through a sieve to drain off excess egg white. Transfer the almonds to the bowl of spices; stir well to coat. Spread evenly on the prepared baking sheet.
  3. Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 200° and bake until the almonds are dry and golden, about 30 minutes more. Let cool before serving, about 20 minutes.