Yield: 1 Servings
|3 cups||Almonds; whole|
|1 large||Egg white; beaten until foam|
|½ teaspoon||Season-all seasoned salt|
|¼ teaspoon||Nutmeg; ground|
Recipe by: McCormick Schilling Spice Toss the almonds in the foamy egg white until coated. Combine the sugar an all the spices in a small bowl. Toss in the almonds and mix until the nuts ar coa ted. Spread almonds on a greased baking sheet in a single layer. Bake at 250 F for 1 hour. Cool slightly, then break apart. Cool completely and store i an airtight container.