Servings: 12
Egg white
Vanilla extract
1 tsp.
Whole almonds
3 cups
White sugar
½ cup
Brown sugar
½ cup
Ground cinnamon
1 tsp.
Chili powder
1 tsp.
¼ tsp.
Fragrant Roasted Almonds
5 m
1 h 0 m
Ready in:
1 h 5 m
  1. Heat the oven to 250° F/120° C/Gas Mark 1.
  2. Prepare a 10x15 inch jelly roll pan (or a bigger rimmed baking sheet) and grease it.
  3. Add egg white and vanilla to a large bowl and beat until frothy.
  4. Add almond and stir well until the liquid mixture coats almonds.
  5. Place the mixture into a mesh strainer to get rid of the excess liquid and leave it there for 5 to 10 minutes. Put the almonds in the bowl again.
  6. Mix all the remaining ingredients (from white sugar to salt) in a bowl, sprinkle the mixture over the almonds, and toss to coat.
  7. Place the coated nuts into the pan in one layer, evenly. Bake for 1 hour, stirring every 20 minutes, or until the seasoning sticks to the almonds.
  8. Cool and store in an air-tight container.