- Cook Time
- Prep Time
- 2 ServingsServings
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 cups whole natural almonds
- 1/2 cup Sugar
- 1/4 cornstarch
- 1 tablespoon unsweetened cocoa powder
- 1 Teaspoon chili powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
1 Preheat oven to 225 degrees.
2 Line a baking sheet with parchment paper.
3 Place egg white in a large stainless steel bowl; whisk until frothy. Whisk in vanilla.
4 Add almonds and gently toss until completely coated. Place remaining ingredients in a bowl and toss until well combined.
5 Add sugar mixture to the almonds, a quarter at a time, and gently toss until well coated.
6 Transfer almonds to the prepared sheet and arrange in a single layer.
7 Bake for 15 minutes, then stir and bake for 15 more minutes, or until coating is lightly colored and dried out.
8 Remove from oven and immediately loosen with a metal spatula. Cool before serving.
Source: Almond Board of California