1 egg white
1 tsp. cold water
2 cups whole raw almonds
1/4 cup regular sugar
1/4 cup dark brown sugar
1/4 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. apple pie spice

Preheat oven to 250°F (120°C), and lightly spray large broiling pan (a large disposable aluminum pan works great) with cooking oil.

Lightly beat the egg white, add water, and beat until frothy, but not stiff.

Add the almonds and stir until all are well coated. Transfer to a strainer, and allow the almonds to drain to remove excess egg white. Discard the excess egg white.

While the egg whites are draining, mix the dry ingredients together - the sugars, salt, and spices in a separate bowl. Mix well with a whisk.

Add the egg white coated almonds to the dry ingredients mix, and turn with a large spoon to coat almonds evenly with the dry mix.

Spread coated almonds evenly on the sprayed pan. Try to make one layer of almonds, but a little overlap is OK.

Bake for 1 1/2 to 2 hours in the preheated oven, stirring every 15 minutes. If they clump together, separate them after the coating begins to harden. They are done when the crust is no longer sticky. Remove from oven and allow to cool in the pan, stirring occasionally while cooling.

If roasted properly, the crust and the almonds will be extremely crunchy and super tasty when completely cool!! Store in air tight container when completely cool.

Submitted by: Joe Long