1 tablespoon water
1 large egg white
1/4 cup sugar
1/2 tablespoon garlic salt
1/2 tablespoon Bacon Salt 
1 teaspoon pimentón or paprika
3/4 teaspoon ground cumin
1/4 teaspoon Worcestershire sauce 
3/4 teaspoon cayenne pepper
1/2 teaspoon ancho chili powder
1/4 teaspoon ground white pepper
2 dashes hot sauce
1 pound roasted almonds
- Preheat oven to 300ºF.
- In a large bowl, combine water and egg white and whisk until foamy.
- In another bowl, mix together sugar, garlic salt, Bacon Salt, paprika, cumin, hot sauce, Worcestershire, cayenne, ancho chili powder, and white pepper. Stir to combine, then whisk in egg white mixture.
- Add almonds; toss to coat. Spread almonds in a single layer on a large, foil-covered baking sheet coated with cooking spray.
- Bake at 300ºF for 20 minutes; stir almond mixture and reduce oven temperature to 275ºF. Bake another 40 minutes, stirring occasionally, about every 10 minutes. Remove from oven and cool completely.
Makes 4 cups.
- North American