• 2 cups whole unblanched almonds (500 mL)
• 1 egg white, lightly beaten
• ¼ cup brown sugar (50 mL)
• 1 tsp ground cumin (5 mL)
• ½ to 1 tsp cayenne (2 - 5 mL)
• 1/2 tsp salt (2 mL)

1. In a bowl, lightly beat egg white. Add almonds and stir until nuts are evenly moistened. Combine brown sugar, cumin, cayenne and salt; sprinkle over nuts and toss well to coat evenly.
2. Spread almonds on Chefs Select Parchment Paper lined rimmed baking sheet. Bake in preheated 325°F (160°C) oven 30 to 45 minutes, stirring every 10 minutes to separate almonds, until coating is crisp and nuts are fragrant.

Makes 2 cups (500 mL).
Tasty - sweet with a bit of heat, the amount of cayenne is up to you. These make great nibbles and gifts from your kitchen - just place in a fancy jar and add a festive ribbon.