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These spiced almonds use egg white as a light binder, allowing cumin, salt and cayenne to cling without a heavy coating. The finished nuts stay crisp rather than sticky.

The oven temperature is deliberately moderate. Stirring once or twice and returning the almonds to a single layer helps them roast evenly and prevents damp pockets from forming.

Blanched almonds give the seasoning a cleaner surface and a slightly more delicate bite. Cool them fully before sealing them away, because trapped warmth can soften the crust.

Ingredients

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper, or to taste
• 1 large egg white
• 2 1/2 cups blanched almonds
• Olive oil spray or parchment paper

Method

Heat the oven to 300°F (150°C). Mix cumin, salt and cayenne. Beat the egg white until frothy, then toss with the spice mixture and almonds. Spread in one layer on a prepared baking sheet and roast for 25–30 minutes, stirring once or twice. Cool completely before storing in a sealed container.