Let's Make a Batch of Smoky Almonds!

Mmmmm, Smokehouse Almonds. Got a few minutes? Let's make our own.
Yeah, it's that easy.

Start by preheating the oven to 300°, and line a cookie sheet with parchment paper. Or you can spray it with nonstick cooking spray if you don't keep parchment paper on hand.

Break one egg white in a deep mixing bowl. You can save the leftover yolk to make, I dunno, Hollandaise Sauce or Lemon Curd or Custard.

Whisk it up till it's nice and foamy.

I have a thing for my old-fashioned, hand-crankin' egg beater, but you can use a whisk like a normal, modern human.

When you've got a good little foam going on, add a coupla teaspoons of Garlic Powder, a coupla teaspoons of Celery Salt, about 1/2 teaspoon of Kosher salt, and a tablespoon of Liquid Smoke.

Liquid Smoke . . . what a weird concept. What IS that stuff, anyway? It sounds so creepy and artificial - but in reality, the ingredients are Smoke and Water. That's it.

And for those of us without a smoker, which I imagine is most of us, it's what's we need to do the deed.

None of these measurements are set in stone - I usually add a little more of each ingredient because I like . . . more. More is good. Too much of everything is just enough.

Stir it up and throw in 3 cups of raw almonds.

Mixy-mixy-mixy.

Stir it all up until it's evenly coated with ooey-gooey goodness.

Spread them onto your cookie sheet and bake them for 30-40 minutes, giving them a loving stir-around every 10 minutes.

That's it! Easy-peasy, right?

Eat.
You're welcome.