So easy, great snack, lovely hostess gift, and uses up some of those pesky egg whites that remain after a rich cake or frosting recipe.
1 large egg white (1 tablespoon)
1 tablespoon apple cider vinegar
1 teaspoon olive oil
2 tablespoons sugar
1 tablespoon garam masala powder
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne pepper
3 cups raw almonds
Preheat oven to 300°F. Line large rimmed baking sheet with parchment (optional, but easier!) Whisk egg white, vinegar, and oil in large bowl. Whisk in next remaining ingredients until well-coated. Add almonds and toss toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring every 10 minutes, about 40 minutes total. Be careful not to burn - if you can smell the almond smell, they are probably getting done. They might still seem wet, but they will crisp up beautifully as they cool. Cool on the baking sheet, then store in air-tight container. These will last for months. I don't recommend refrigeration as the humidity could make the coating not so crispy.