Smoky Candied Almonds

Ingredients

• 1/2 cup dark brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 large egg white
• 4 cups whole raw skin-on almonds

Directions

1. Heat the oven to 300 degrees F, set a rack in the center of the oven, and coat a rimmed baking sheet with oil or nonstick cooking spray. In a medium bowl, combine the sugar, salt, paprika, cayenne, Old Bay, and black pepper.
2. In a large bowl, whisk the egg white just until it looks a little foamy. Add the spiced sugar mixture and stir until it becomes a smooth batter; it may seem dry at first, but it will loosen as you work it.
3. Add the almonds and fold until they are coated all over. Transfer them to the prepared baking sheet, spreading them out into one even layer, and bake until the nuts are lightly toasted, about 25 minutes.
4. Cool the almonds on the baking sheet, stirring them every few minutes so they do not stick together. When they are cool, separate any clusters that remain and serve. Store the nuts in an airtight container at room temperature for up to 1 week.