Cinnamon Sugar Almonds

Begin by spreading the almonds in an even layer on two baking sheets (the ones with a lip) and roasting them at 350ºF for 30 minutes. Stir after 15 minutes so they roast evenly.

While the nuts are roasting, lightly beat the egg white and water in a bowl.

Once the nuts are done, dump them into a very large bowl while they are still hot and pour over the cinnamon, sugar and optional Chinese 5 spice. Then very quickly add the beaten egg white and start stirring! Work very fast so the egg won’t scramble.

These nuts aren’t overly sweet like the ones you get at the fair. They have a nice hint of sweetness. So if you want, add more sugar now. The egg white and water mixture acts as a glue for the cinnamon and sugar so add more sugar and/or cinnamon while it is all still wet.

Cover one baking sheet with parchment paper, for easy clean up, and pour all the almonds onto the cookie sheet and cook for an extra 10 minutes at 350º, stirring after 5 minutes.

Let cool completely and store in an airtight container.