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Smoky almonds

Name: Smoky almonds
Yield: 2 cups
Ingredients: 1 large Egg white; 1 Tbsp Water; 3 Tbsp Caster sugar; 2 tsp Smoked paprika (Main); 1 tsp Flaky sea salt; 1 pinch Cayenne pepper, to taste (Main); 2 cups Almonds, skins on

makes 2 cups

Jan Bilton

Food writer and cookbook author.

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Excellent nibbles with pre-dinner drinks.

1 large	Egg white
1 Tbsp	Water
3 Tbsp	Caster sugar
2 tsp	Smoked paprika (Main)
1 tsp	Flaky sea salt
1 pinch	Cayenne pepper, to taste (Main)
2 cups	Almonds, skins on

Preheat the oven to 150C. Line a large roasting pan with baking paper.
In a large bowl, whip the egg white and water, until frothy. Beat in the caster sugar then add the paprika, salt and cayenne. Whisk to combine.
Add the almonds and toss to coat evenly. Using a slotted spoon, spread the almonds evenly in a single layer on the baking paper.
Bake for about 30 minutes, stirring often. Cook until the nuts are dry and lightly coloured. Cool then store in an airtight container.