Gingered Almonds

• 1 tablespoon kosher salt
• 4 tablespoons finely chopped ginger
• 2 tablespoons coriander seeds, coarsely ground with a mortar and pestle
• 1 teaspoon freshly ground black pepper
• 2 egg whites
• 1 tablespoon honey
• 5 bay leaves
• 5 cups almonds, skin on

1. Preheat oven to 300 degrees.
2. Line two baking sheets with parchment paper.
3. In a small bowl combine salt, ginger, coriander and pepper.
4. Set aside.
5. In a large bowl, whisk egg whites until frothy.
6. Whisk in honey, then spices.
7. Using a rubber spatula, fold in bay leaves and almonds.
8. Spread almond mixture in a single layer on baking sheets.
9. Bake, stirring nuts and rotating baking sheets once or twice, until almonds are dry and crisp.
10. Serve immediately or spread out on baking racks covered with parchment to cool.
11. Keep in an airtight container for up to a week.

kosher salt, ginger, coriander seeds, freshly ground black pepper, egg whites, honey, bay leaves, almonds

Taken from cooking.nytimes.com/recipes/8907 (may not work)