Ingredients

• 1  cup  sliced almonds

• 1/3  cup  packed brown sugar

• 1  teaspoon  ground cinnamon

• 1/2  teaspoon  ground coriander

• 1/2  teaspoon  ground cumin

• 1  large egg white, lightly beaten

• Cooking spray

Preparation

  1. Preheat oven to 325°.
  2. Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325° for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces. Note: Store at room temperature in an airtight container for up to one week.