Ingredients:

  • 1 large egg white
  • 3 cups raw almonds
  • 1.5 tsp smoked paprika
  • 1 tsp chili powder
  • 0.25 tsp cayenne pepper
  • 1 tsp sea salt
  • 2 medium limes, zested
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 325°F. In your large bowl, whisk 1 large egg white with 1 tbsp fresh lime juice until frothy and bubbly. Note: You aren't looking for peaks, just a consistent layer of foam to act as a carrier.
  2. Add 3 cups raw almonds to the bowl. Fold them gently with a spatula until every almond is glistening. Note: This ensures the spices have a wet surface to cling to in the next step.
  3. In a small ramekin, whisk 1.5 tsp smoked paprika, 1 tsp chili powder, 0.25 tsp cayenne pepper, and 1 tsp sea salt. Sprinkle this over the wet almonds until they turn a deep, vibrant orange.
  4. Add the zest of 2 medium limes to the bowl. Toss one last time until the green flecks are evenly distributed. Note: Adding the zest last prevents it from clumping together in the egg white.
  5. Spread the almonds onto a parchment lined baking sheet. Arrange them in a single layer so no nuts are overlapping. Note: Airflow is the key to that signature crunch.
  6. Slide the tray into the oven and bake for 12 minutes. You will start to smell the spices blooming.
  7. Remove the tray and give the nuts a quick stir with a spatula. This prevents them from sticking to the parchment permanently until they move freely.
  8. Roast for another 13 minutes until the coating looks matte and dry. The total time should be exactly 25 minutes.
  9. This is the hardest part. Let the tray sit on a wire rack for at least 15 minutes. The almonds will harden and snap as they reach room temperature.
  10. Once completely cold, transfer to an airtight container. If you jar them while warm, the steam will turn your crispy snack into a soggy mess.