Makes about 1 cup
Crunchy almonds make fine nibbles with an after-dinner espresso and stimulating conversation.
1 egg white
2 tablespoons water
2 bags (2 1/4 ounces) slivered almonds
2 tablespoons sugar
Preheat the oven to 350°F. Coat a baking sheet with no-stick spray.
In a bowl, beat the egg white and water with a fork. Add the almonds and toss to coat. Drain through a fine sieve to remove excess liquid. Scatter the almonds on the baking sheet. Sprinkle with the sugar. Toss to coat. Spread out evenly.
Bake for 10 minutes, or until the almonds at the edges start to brown. Stir the almonds and spread out. Bake for 10 minutes, stirring occasionally, until the almonds are well browned. Remove to a cooling rack. Stir occasionally to speed cooling. Store in a tin in a cool spot for up to 2 weeks.
If you have access to fresh pine nuts sold in bulk, they are an outstanding replacement for some or all of the almonds in this recipe.
©2002, PergolaWest, Inc.