Wednesday, October 21, 2009
• 2 teaspoons garlic powder
• 2 teaspoons celery salt
• 1/4 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 3 cups whole unblanched almonds, toasted and cooled
• In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.