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1
Heat oven to 350.
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2
Mix your wet and dry ingredients in separate bowls.
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3
Spread almonds evenly on a nonstick tinfoil lined cookie sheet.
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4
Bake for 12 - 15 minutes.
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5
Check for crispness to your taste.
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6
Pull almonds from oven and add them to your wet mixture.
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Mix well and shake off excess fluid quickly.
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8
Quickly spread your almonds evenly back on the cookie sheet and place in oven for 12 - 15 more minutes stirring only once.
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9
After roasting, place hot almonds in your dry ingredients mixture.
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10
Coat almonds well and press down and squeeze mixture on to your almonds.
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11
You'll want the powder to adhere to almonds firmly.
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The sweat from your cooling almonds will assist you in your efforts.
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13
Shake off excess powder through a strainer if you enjoy a mild almond.
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14
Don't shake whatsoever if you like your almonds a bit spicer.
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15
Authors Note: I do add additional Cayenne Pepper, Japanese Mustard and Powdered Salt to my dry ingredients at the end with great results.
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But that may be too much heat for some.
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;0) Remember, you're the Chef!
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Get creative with this recipe and make it your own!
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19
Instead of a conventional oven, I use a convection oven that uses direct circulating high heat to roast these Almonds.
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It works quite well so if you have one.
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The picture posted below of my convection oven has crispy chicken in it but you get the point.
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:0)
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Lastly, know that the Cornstarch in this recipe acts as a binder as well as a sugar.
