Chili Almonds 
from Kristen Hove.com
My friend Bente loves everything spicy and Mediterranean. We made these chlli nuts for her birthday bash as a snack. I love the old, retro frying pan that I have borrowed from the collector Toril.
Ingredients
• 40 g unsalted butter
• 3tbs extra virgin olive oil
• 400g large blanched almonds
• 3 large cloves of garlic, bruised with the back of a knife
• 4 tbsp coriander seeds
• 2 tsp caster sugar
• 2 tsp ground cumin
• 1 tsp dried chili flakes
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 2 pinches of cayenne pepper
• 1/2 egg white, lightly whisked
Directions:
Preheat oven to 180 degrees
Melt butter and olive oil in a large frying pan over medium heat. Add almonds and garlic and stir constantly for 3-4 minutes. Drain well on paper towels , discard the garlic and place the almonds in a large bowl.
Place salt and coriander seeds in a mortar and pestle and grind to a powder. Add the sugar and spices and mix well. Add the spice mix and egg white to the almonds and toss together. Spread on a baking tray and toast in the oven for 5 minutes. Remove and cool completely, then store in an airtight container for up to a few weeks until ready to serve.
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