Step 1

Heat oven to 350°.

Step 2

Mix your wet and dry ingredients in separate bowls.

Step 3

Spread almonds evenly on a nonstick tinfoil lined cookie sheet.

Step 4

Bake for 12 - 15 minutes. Check for crispness to your taste.

Step 5

Pull almonds from oven and add them to your wet mixture. Mix well and shake off excess fluid quickly.

Step 6

Quickly spread your almonds evenly back on the cookie sheet and place in oven for 12 - 15 more minutes stirring only once.

Step 7

After roasting, place hot almonds in your dry ingredients mixture. Coat almonds well and press down and squeeze mixture on to your almonds. You'll want the powder to adhere to almonds firmly. The sweat from your cooling almonds will assist you in your efforts.

Step 8

Shake off excess powder through a strainer if you enjoy a mild almond. Don't shake whatsoever if you like your almonds a bit spicer.

Step 9

Authors Note: I do add additional Cayenne Pepper, Japanese Mustard and Powdered Salt to my dry ingredients at the end with great results. But that may be too much heat for some. ;0) Remember, you're the Chef! Get creative with this recipe and make it your own!

Step 10

Instead of a conventional oven, I use a convection oven that uses direct circulating high heat to roast these Almonds. It works quite well so if you have one. The picture posted below of my convection oven has crispy chicken in it but you get the point. :0)

Step 11

Lastly, know that the Cornstarch in this recipe acts as a binder as well as a sugar.

Step 12

Heat oven to 350°.

Step 13

Mix your wet and dry ingredients in separate bowls.

Step 14

Spread almonds evenly on a nonstick tinfoil lined cookie sheet.

Step 15

Bake for 12 - 15 minutes. Check for crispness to your taste.

Step 16

Pull almonds from oven and add them to your wet mixture. Mix well and shake off excess fluid quickly.

Step 17

Quickly spread your almonds evenly back on the cookie sheet and place in oven for 12 - 15 more minutes stirring only once.

Step 18

After roasting, place hot almonds in your dry ingredients mixture. Coat almonds well and press down and squeeze mixture on to your almonds. You'll want the powder to adhere to almonds firmly. The sweat from your cooling almonds will assist you in your efforts.

Step 19

Shake off excess powder through a strainer if you enjoy a mild almond. Don't shake whatsoever if you like your almonds a bit spicer.

Step 20

Authors Note: I do add additional Cayenne Pepper, Japanese Mustard and Powdered Salt to my dry ingredients at the end with great results. But that may be too much heat for some. ;0) Remember, you're the Chef! Get creative with this recipe and make it your own!

Step 21

Instead of a conventional oven, I use a convection oven that uses direct circulating high heat to roast these Almonds. It works quite well so if you have one. The picture posted below of my convection oven has crispy chicken in it but you get the point. :0)

Step 22

Lastly, know that the Cornstarch in this recipe acts as a binder as well as a sugar.