Nonstick vegetable cooking spray
1 egg whites
1 tsp. liquid smoke
2 tsp. garlic powder
2 tsp. celery salt
1/4 tsp. salt
3 c. whole unblanched almonds (about 12 oz.)

Preheat oven to 275 degrees. Line a rimmed cookie sheet with aluminum foil and spray with nonstick vegetable cooking spray. Whisk the egg white until frothy in a large mixing bowl. Add the liquid smoke and seasoning and whisk until blended. Add the almonds and toss and stir until well coated. Place the almonds and any seasoning mixture remaining in the pan onto the prepared baking sheet and spread evenly. Bake on the center shelf of the oven for 40 minutes, stirring every 10 minutes. Remove and cool for 1 hour. The almonds can be stored in an airtight container for up to 3 weeks. Makes 3 cups.