Moroccan Spiced Nuts with Egg White | 1 Hour Total

Instructions:

1. Preheat your oven to 300°F (150°C). Prepare a rimmed baking sheet with parchment paper or a silicone mat.
2. In a large mixing bowl, whisk the room-temperature egg white until it is very frothy and the stringy texture has broken down into a consistent foam.
3. Whisk in the honey, Ras El Hanout, smoked paprika, cayenne pepper, sea salt, and orange zest to create an aromatic spice slurry.
4. Add the raw almonds to the bowl and toss thoroughly using an offset spatula or wooden spoon until every nut is evenly coated in the 'velcro' protein binder.
5. Spread the almonds onto the prepared baking sheet in a single, even layer to ensure proper dehydration.
6. Roast for 15 minutes until the aroma of spices starts to fill the room.
7. Remove the tray and use a spatula to toss the nuts thoroughly. This breaks up any early clumping and ensures the undersides get heat exposure.
8. Return to the oven for another 15 minutes. At this point, the coating will look dull and dry, but the nuts will still feel slightly soft if you squeeze them.
9. Give them one last stir and bake for the final 15 minutes. Roast until the almonds are a deep mahogany brown inside. You can test this by carefully taking one out, letting it cool for a minute, and snapping it in half.
10. Allow the nuts to cool completely on the baking sheet; this cooling phase is essential for the sugars and proteins to set into a brittle, shattering crust.
11. Once completely cold (about 30 minutes), break apart any nuts that have fused together. The coating should be bone dry and brittle to the touch.