Sweet and spicy roasted almonds

(To the tune of Scotch, Scotch, Scotch by Ron Burgundy) Nuts, nuts, nuts. They are delicious. In my mouth. Yum yum yummmmm. okay...and scene.

Maybe you're thinking spiced nuts are a more appropriate winter time snack, and to that I say, blasphemy! Spiced nuts are delicious all year long. They are high in protein, crunchy, full of good fats, and packed with flavor -- especially when sprinkled with lots of exotic (ooh la laa) spices from your spice cabinet. Honestly, I'll give you my recipe, but it's going to be a total crock of bologna, because when I make spiced almonds it's basically like a little of this, a little of that, a dash of this one, and voila! Spiced nutty goodness. But since you're insisting on the recipe, and I hear you mumbling, "just shut up already Marissa and give me the damn recipe".... here you go.

Sweet and Spicy Roasted Almonds 
Prep time: 10 minutes
Cook time: 1 hour

2 egg whites
1 tablespoon water
1/2 teaspoon vanilla extract
1/3 cup of brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon of cayenne pepper (more or less to taste)
2 cups of whole raw almonds

1. Preheat oven to 275 degrees
2. Whip egg whites, water, and vanilla extract in medium bowl until egg whites are frothy and hold stiff peaks
3. Combine sugar, cinnamon, allspice, nutmeg and cayenne in a small bowl, mix to combine.
4. Add almonds to the egg white mixture and gently mix to coat the almonds.
5. Gradually pour sugar and spice mixture over almonds while continuing to stir.
6. Spread out almonds in a single layer on a baking sheet and bake for 1 hour or until almonds are toasted and fragrant, stiring every 15 minutes
7. Store in an airtight container for up to two weeks

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