Cinnamon and spice candied almonds

Spiced Almonds

1 tsp virgin olive oil
1 lb raw, skinned almonds, or walnuts or peanuts
2 egg whites, lightly beaten
1/2 cup sugar
1 1/2 tbsp five-spice powder
1 tsp salt

1. Preheat oven to 300F. Lightly grease a cookie sheet with the oil

2. Put the almonds in a bowl. Mix the egg whites with the almonds and stir to coat. In a paper or plastic bag, mix the sugar with the spices and the salt. Drain the almonds in a strainer and drop them into the bag. Holding the bag shut, shake it to coat the almonds with the spices and the salt.

3. Spread the coated nuts in a single layer on the greased cookie sheet and roast, stirring occasionally, for up to 40 to 45 minutes, but checking at 30 minutes. To test for doneness, cut an almond in half and make certain the inside is opaque and crisp. Let cool, then transfer to a serving dish. These will keep for up to 1 week in a tightly covered container.