|10 min||25 min||18|
|1 medium egg||Egg white|
|1/2 tsp||Vanilla extract, pure|
|1/4 cup||Granulated sugar|
|1/4 cup unpacked||Brown sugar|
|1/4 tsp||Ground cloves|
|1/4 tsp||Nutmeg, ground|
|1/4 tsp||Ginger, ground|
|3 cup whole||Almonds, raw|
|1 pinch||Sea salt|
1. Preheat oven to 300 F. Line a baking sheet with a Silpat or parchment paper and set aside.
2. In a medium bowl, whisk together the egg white with the water and vanilla until frothy, about 1-2 minutes. Set aside.
3. In another medium bowl, combine granulated sugar, brown sugar, cinnamon, cloves, nutmeg and ginger, mix together and set aside.
3. Pour the almonds into the egg white mixture and stir together until they are all coated.
4. Transfer to the sugar mixture to the almonds and toss until coated.
5. Spread the almond mixture onto a prepared baking sheet in an even layer and sprinkle with sea salt. Place into oven and bake for 25-30 minutes, stirring at least once halfway through.
6. Allow to cool until no longer warm, about 1 hour. Then transfer to an air tight container for up to 2 weeks.
This recipe works well with any type of nut or seed, or you can add a mixture of: walnuts, pecans, pumpkin seeds, cashews. Just be sure to adjust cook time, as the smaller nuts or seeds will burn faster than almonds.
This makes a great appetizer or gift during the holidays.
For a sugar-free recipe, use monk fruit, stevia or Swerve instead of sugar. You can find all of these sugar substitutes in the health food section at your local grocery store.