1 tablespoon water
1 large egg white
1/4 cup granulated sugar
1/2 tablespoon garlic salt
1/2 tablespoon bacon salt  or 1 teaspoon kosher salt
1 teaspoon smoked paprika
3/4 teaspoon ground cumin
2 dashes hot sauce
1/4 teaspoon worcestershire sauce
3/4 teaspoon cayenne pepper
1/2 teaspoon ancho chili powder
1/4 teaspoon ground white pepper
1 pound raw almonds
- Preheat oven to 300°F. Line a half sheet pan with a silpat  or parchment.
- In a large bowl, combine water and egg white and whisk until foamy. Add the sugar, garlic salt, bacon salt (or kosher salt), paprika, cumin, hot sauce, worcestershire, cayenne, ancho chili powder, and white pepper. Whisk to combine. Add almonds; toss to coat evenly.
- Spread almonds in a single layer on the prepped half sheet pan.
- Bake for 20 minutes; stir almond mixture and reduce oven temperature to 275°F. Bake another 40 minutes, or until the nuts are dry to the touch. Cool completely before transferring to a container.
- North American
- About 4 cups nuts