( MAKES 2 cups )
Excellent nibbles with pre-dinner drinks.
- Preheat the oven to 150C. Line a large roasting pan with baking paper.
- In a large bowl, whip the egg white and water, until frothy. Beat in the caster sugar then add the paprika, salt and cayenne. Whisk to combine.
- Add the almonds and toss to coat evenly. Using a slotted spoon, spread the almonds evenly in a single layer on the baking paper.
- Bake for about 30 minutes, stirring often. Cook until the nuts are dry and lightly coloured. Cool then store in an airtight container.