3 cups raw almonds
1 egg white
1 tablespoon brown sugar
2 teaspoons red pepper flakes*
2 teaspoons crushed fennel seeds (use a mortar and pestle)
2 teaspoons crushed coriander seeds (or ground)
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons soy sauce
1 teaspoon coarse flake sea salt (or kosher salt)
Heat the oven to 300° F. Spread the almonds in a single layer on a lined baking sheet.
Roast for 15 minutes. Remove from oven (leave oven on) and cool for 10 minutes.
Whisk the egg white until frothy and then whisk in the remaining ingredients (brown sugar through salt).
Fold in the cooled nuts and toss until evenly coated.
Spread the nuts on the baking sheet and return to oven for 12 to 15 minutes, stirring once halfway through. The nuts are done when the egg white is dry to the touch and the nuts smell toasted.
Cool completely. Store in an airtight container.
I find that 2 teaspoons of red pepper flakes is plenty to give you a noticeable, throat-warming kick. Use less (or more) depending upon your personal heat preference.